In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Mix well. Cut chicken into bite-sized pieces and coat each in the mixture.

Heat vegetable oil in a skillet over medium-high heat. Fry coated chicken for 5-7 minutes until golden brown and crispy. Drain on a wire rack or paper towels.

In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha to create a spicy mayo sauce adjusting for heat.

Place jasmine rice in serving bowls, top with crispy chicken and fresh veggies like lettuce, cucumber, carrots, and green onions.

Drizzle spicy mayo sauce over the bowl and sprinkle sesame seeds if desired. Serve immediately.