Pat chicken pieces completely dry with paper towels. In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss chicken pieces in the mixture until thoroughly coated, pressing the coating into the chicken to ensure it sticks.

Heat vegetable oil (about 1/2 inch deep) in a large skillet over medium-high heat until shimmering and reaching 350°F. Test with a small piece of chicken, it should sizzle immediately.

Add coated chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-5 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature. Work in batches if needed.

Remove fried chicken to a wire rack or paper towel-lined plate to drain excess oil.

In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust sriracha to desired spice level.

Start with a generous base of warm jasmine rice in each bowl. Top with a portion of crispy cooked chicken.

Arrange shredded lettuce, diced cucumber, and shredded carrots around the chicken. Drizzle the spicy mayo sauce over the top.

Sprinkle with sesame seeds and chopped green onions. Serve immediately while chicken is hot and crispy.