In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces thoroughly in this mixture until well coated.

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer, frying for 5-7 minutes. Turn occasionally until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside on a paper towel-lined plate to drain excess oil.

In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust the amount of sriracha according to preferred spice level.

Begin with a base of cooked jasmine rice in each bowl. Top with the crispy cooked chicken, then layer shredded lettuce, diced cucumber, shredded carrots, and chopped green onions over the chicken.

Drizzle the prepared spicy mayo sauce over the assembled bowl. Sprinkle sesame seeds on top for an optional garnish. Serve immediately.