Start cooking the rice according to package directions (usually takes 18-20 minutes). While rice cooks, cut chicken breast into 1-inch cubes and chop vegetables into similar-sized pieces.

While rice is cooking, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste and adjust spice level as desired. The sauce should be pourable but thick enough to coat the back of a spoon.

Heat a large 12-inch skillet over medium heat and add 1 to 2 tablespoons cooking oil. Once oil shimmers, add chicken cubes in a single layer without overcrowding. Cook for 6-7 minutes, stirring occasionally, until golden and internal temperature reaches 165°F.

Once chicken is cooked through, add mixed vegetables to the same skillet. Sauté for 4-5 minutes until vegetables are tender-crisp. Broccoli should be bright green and fork-tender, while bell peppers retain a slight crunch.

Divide cooked rice among four bowls. Top each bowl with chicken and vegetable mixture, then drizzle generously with bang bang sauce. Garnish with sesame seeds, sliced green onions, or lime wedges if desired.