In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey or maple syrup, and rice vinegar or lime juice until smooth and creamy. Set aside.

Cut the chicken into uniform 1-inch pieces and pat dry. Season with garlic powder, paprika, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 2-3 minutes until golden brown. Flip and cook for another 4-5 minutes until fully cooked.

Remove from heat and pour the sauce over the hot chicken. Toss until evenly coated.

Divide rice among serving bowls. Top with shredded lettuce or cabbage, saucy chicken, and shredded carrots.

Drizzle remaining sauce and garnish with green onions and sesame seeds. Serve warm.