Cut the chicken breasts into 1-inch bite-sized pieces for even cooking. Season them generously with salt and pepper.

Heat 2 tablespoons of oil in a large skillet over medium heat until it shimmers, about 1-2 minutes. Add the chicken in a single layer without overcrowding. Cook 4-5 minutes per side until golden brown and the internal temperature reaches 165°F, about 8-10 minutes total. Transfer to a plate.

Using the same skillet, add the broccoli, bell pepper, and carrot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp and bright in color. They should still have a slight crunch.

While the vegetables cook, whisk together the mayonnaise, sweet chili sauce, Sriracha, and soy sauce in a small bowl until completely smooth and creamy.

Return the cooked chicken to the skillet with the vegetables. Pour the bang bang sauce over everything and toss for 1-2 minutes over medium heat until everything is evenly coated and heated through.

Divide the cooked rice among 4 serving bowls. Spoon the saucy chicken and vegetable mixture over the rice, then garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately while hot.