Prepare the Bang Bang Sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth.

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the diced chicken, seasoning lightly with salt and pepper. Stir-fry for 5 to 6 minutes until browned and fully cooked. Remove and set aside.

In the same skillet, add more oil if needed, pour in beaten eggs and scramble them until set but soft, about 2 to 3 minutes. Remove and keep warm with the chicken.

Add diced carrots and minced garlic to the skillet, sauté for 2 to 3 minutes until the carrots are tender and the garlic is fragrant. Stir in the green peas and cook for another minute.

Increase heat to high and add the cold, day-old rice to the skillet. Stir-fry for 3 to 4 minutes, ensuring it gets heated through and slightly crispy.

Return the cooked chicken and scrambled eggs to the skillet, pour in the soy sauce, and stir to combine evenly.

Drizzle the prepared Bang Bang sauce over the rice mixture and stir to coat everything, cooking for an additional 1 to 2 minutes.

Transfer finished Bang Bang Fried Rice to serving plates, garnish with sliced green onions, and serve hot.