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In a large bowl, mix chicken with cornstarch. Heat 1 tbsp olive oil in a large skillet over med-high heat. Add chicken and season with salt, then saute for 5-6 min until browned. Add sweet chili sauce and sriracha and cook another 3-4 min until chicken is fully cooked.
Meanwhile, cook jasmine rice according to package directions on the stove or in a rice cooker.
Remove chicken from pan and move to a bowl, setting aside. Add another tbsp olive oil and sautee carrots, red pepper and red cabbage together with soy sauce for 5 minutes until cooked through.
Divide rice among four glass meal prep bowls and top with veggie mixture. Add chicken and your choice of optional toppings. Serve and enjoy!