Prepare the Bang Bang Sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth. Set aside.

Cook the chicken by heating oil in a skillet over medium-high heat. Add chicken and sauté for 5-6 minutes until golden brown. Transfer to a plate.

Scramble the eggs in the same skillet, cooking for 2-3 minutes until softly scrambled. Remove and set aside.

Sauté diced carrots and minced garlic in the skillet for 2-3 minutes until softened and fragrant.

Stir-fry the cold, day-old rice for 3-4 minutes until heated through and crispy.

Combine everything by returning chicken and scrambled eggs to the skillet, adding soy sauce, and stirring well.

Add the Bang Bang sauce over the mixture and toss until well coated. Heat for another minute.

Garnish with sliced green onions and serve hot.