In a medium bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Cut the chicken into bite-sized pieces and coat with the cornstarch mixture.

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

In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust heat level as desired.

In serving bowls, start with jasmine rice as the base, then layer fried chicken, shredded lettuce, diced cucumber, and shredded carrots. Top with chopped green onions.

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