If cooking rice from scratch, start it first as it takes 15-20 minutes. While rice cooks, combine the cornstarch, salt, black pepper, garlic powder, and paprika in a large bowl. Add the chicken pieces and toss thoroughly until each piece is evenly coated with the mixture.

Heat the vegetable oil in a large skillet over medium-high heat for about 2 minutes until it shimmers. Test the temperature by dropping a pinch of coating mixture, it should sizzle immediately without smoking. Add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until deep golden brown and cooked through with an internal temperature of 165°F. Remove from heat and set aside.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth and creamy. Taste and adjust the sriracha level to your desired spice preference. The sauce should be pourable but not runny.

To assemble the bowls, start with a generous base of warm jasmine rice in each bowl. Top with the crispy chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.

Drizzle the spicy mayo sauce generously over the top of each bowl and sprinkle with sesame seeds if desired. Serve immediately for the best texture contrast.