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In a large bowl, combine chicken, cornstarch, salt, black pepper, garlic powder, and paprika. Toss until all chicken pieces are evenly coated.
Pour vegetable oil into a frying pan and heat over medium-high heat. Make sure the oil is hot enough before adding the chicken by tossing a small piece in; it should sizzle upon contact.
Carefully add the coated chicken to the hot oil. Fry until golden brown and fully cooked, about 6-8 minutes, turning occasionally for even cooking. Remove and let drain on paper towels.
In a separate bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust the amount of sriracha based on how spicy you like it.
In serving bowls, begin layering with jasmine rice, followed by pieces of crispy chicken, and then the fresh veggies: shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
Generously drizzle your Bang Bang sauce over the assembled bowls. For a finishing touch, sprinkle with sesame seeds if you’re using them. Serve immediately and enjoy digging into this vibrant dish!