In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.

Pat the chicken pieces dry before coating to help the cornstarch adhere evenly.

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.

For frying, use medium-high heat so the coating crisps quickly without overcooking the interior. Don’t overcrowd the pan—work in batches if needed to keep the chicken crispy.

In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.

To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.

Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.