Pat chicken breast dry and slice into 1-1.5 inch pieces. In a bowl, toss chicken with 1 teaspoon salt, 0.5 teaspoon black pepper, and 2 tablespoons cornstarch until evenly coated. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Pan-fry chicken in a single layer for 4-6 minutes per side until golden brown and cooked through. Drain on paper towels.

In a medium bowl, whisk together 0.5 cup mayonnaise, 0.25 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 0.5 teaspoon garlic powder until smooth. Taste and adjust seasonings. Refrigerate to chill.

Rinse rice under cold running water until clear. In a medium saucepan, combine rinsed rice, 3.5 cups water, and 0.5 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes. Remove from heat, let rest for 5-10 minutes, then fluff with a fork.

Prepare mixed vegetables. Thinly slice green onions and roughly chop fresh cilantro. Gather toasted sesame seeds.

Spoon rice into serving bowls. Top with crispy chicken pieces. Generously drizzle with Bang Bang Sauce. Artfully arrange prepared mixed vegetables around the chicken. Garnish with sliced green onions, fresh cilantro, and toasted sesame seeds. Serve immediately.