In a large bowl, whisk together the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the bite-sized chicken pieces in the mixture until each piece is lightly and evenly coated.

The chicken should look matte and pale, with no wet pockets.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.

Add the coated chicken in a single layer and fry for about 5–7 minutes, turning occasionally, until golden brown and cooked through.

Drain cooked pieces on a wire rack or paper towels.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust sriracha to taste.

Divide the cooked jasmine rice among bowls.

Top with hot, fried chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.

Drizzle the spicy mayo over each bowl and sprinkle with sesame seeds if using.

Serve immediately for best texture.