Prepare the Signature Sauce Begin by whisking together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl. Once the mixture is smooth and creamy, set it aside in the refrigerator to allow the flavors to meld while you prepare the rest of the meal.

Coat the Chicken In a large mixing bowl or a gallon-sized resealable bag, combine the cornstarch, garlic powder, onion powder, salt, and pepper. Add the dry chicken pieces and toss thoroughly until every piece is evenly coated in the starch mixture. Shake off any excess powder to ensure a light, crispy finish.

Sear Until Golden Heat the cooking oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Fry the chicken until each side is deeply golden brown and the meat is cooked through, then transfer the crispy pieces to a large clean bowl.

Glaze and Assemble While the chicken is still hot, drizzle half of the prepared Bang Bang sauce over the pieces and toss gently until they are fully glazed. Spoon a base of warm jasmine rice into four bowls and arrange the saucy chicken alongside the fresh cucumber slices, shredded carrots, and crunchy purple cabbage.

Garnish and Serve Finish each bowl by drizzling the remaining sauce over the vegetables. Sprinkle with sliced green onions and toasted sesame seeds for added texture and flavor, then serve immediately while the chicken is at its crispiest