Begin by cutting boneless chicken thighs or breasts into bite-sized pieces. Season generously with salt and pepper.

Coat the seasoned chicken pieces thoroughly in cornstarch or panko breadcrumbs.

In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering. Fry the coated chicken for 6-8 minutes until golden brown.

Once cooked, remove the chicken from the skillet and place on a plate lined with paper towels to drain excess oil.

In a medium bowl, combine mayonnaise, sriracha, and honey or sweet chili sauce to make the bang bang sauce. Mix well.

Cook your white rice according to package instructions and set aside.

Prepare the vegetables by shredding carrots, slicing cucumbers, and chopping green onions.

Layer cooked rice in each serving bowl, add crispy chicken, and arrange the vegetables around.

Drizzle the bang bang sauce over the chicken and vegetables, and sprinkle with sesame seeds and green onions.