Prepare the rice in advance if you have not already: cook the jasmine rice according to package directions, spread it out on a tray, and let it cool completely, then chill it so the grains are firm and separate.

Place the bite-size pieces of boneless skinless chicken breast in a bowl and sprinkle them with cornstarch, fine salt, and ground black pepper, tossing until every piece is lightly coated and no dry cornstarch remains at the bottom of the bowl.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha or other hot chili sauce, and honey until the mixture is smooth and creamy; set this bang bang sauce aside for later.

In another small bowl, stir together the low sodium soy sauce, rice vinegar, garlic powder, onion powder, and smoked paprika to create a simple seasoning mixture for the fried rice.

Heat a large nonstick skillet or wok over medium-high heat and add 2 tablespoons of the neutral oil for frying, swirling the pan so the surface is lightly coated.

Add the coated chicken pieces to the hot oil in a single layer and cook, stirring occasionally, until the chicken is lightly golden on the outside and cooked through in the center, then transfer the cooked chicken to a plate and set it aside.

Reduce the heat to medium, add the remaining 1 tablespoon of neutral oil to the same skillet, and pour in the lightly beaten eggs, stirring gently as they set to form soft scrambled curds.

When the eggs are just set but still a little glossy, add the unsalted butter and the sliced white parts of the green onions, stirring until the butter melts and the green onion softens slightly.

Add the thawed frozen mixed vegetables to the skillet and cook for a couple of minutes, stirring, until they are heated through and lightly coated in the buttery egg mixture.

Increase the heat back to medium-high and add the chilled jasmine rice to the skillet, breaking up any clumps with a spatula and tossing so the rice mixes evenly with the eggs and vegetables.

Pour the soy sauce, rice vinegar, garlic powder, onion powder, and smoked paprika seasoning mixture over the rice, stirring and tossing continuously so the rice absorbs the flavor and warms through.

Return the cooked chicken and any juices from the plate to the skillet, folding it gently into the seasoned rice until the pieces are evenly distributed and everything is hot.

Drizzle most of the prepared bang bang sauce over the chicken fried rice in the skillet and toss well so the rice and chicken are lightly coated in the creamy sweet and spicy sauce.

Sprinkle the sliced green parts of the green onions over the top, give the rice one final gentle toss, and taste to see if you would like to add a little more of the remaining bang bang sauce before serving.