In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.

Pat the chicken pieces dry with a paper towel. In a medium bowl, combine the cornstarch, garlic powder, salt, and pepper. Add the chicken pieces and toss until every piece is evenly coated.

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes per side, until golden brown and cooked through.

Remove the cooked chicken from the skillet and place it in a large bowl. Drizzle with about half of the prepared Bang Bang sauce and toss gently to coat.

Divide the cooked jasmine rice among four bowls. Top with the sauced Bang Bang chicken. Arrange the shredded carrots, sliced cucumber, and avocado around the chicken. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately with the remaining sauce on the side.