Prepare the Bang Bang Sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl. Set aside.

Heat oil in a large skillet over medium-high heat and sauté chicken for about 5-6 minutes until golden brown.

Scramble the eggs in the same skillet for 2-3 minutes until just set, then set them aside with the chicken.

Sauté diced carrots and minced garlic in the skillet for 2-3 minutes until fragrant, then add green peas and cook for an additional minute.

Fry the day-old rice in the skillet for about 3-4 minutes, breaking up any clumps and allowing it to crisp slightly.

Return the chicken and scrambled eggs to the skillet, drizzle in soy sauce, and toss everything together until evenly mixed.

Drizzle the bang bang sauce over the mixture, stirring until everything is well coated and heated through.

Garnish with chopped green onions and serve hot from the pan.