Set up a breading station with three separate bowls: one for flour, one for beaten eggs, and one for breadcrumbs mixed with garlic powder, paprika, salt, and pepper.

Dip each chicken piece into the flour, then the egg, and finally the breadcrumb mixture, ensuring it’s fully coated.

For frying: Heat vegetable oil in a skillet over medium heat. Fry the chicken pieces in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on a paper towel-lined plate.

For air frying: Lightly spray the breaded chicken with cooking oil and air fry at 375°F for 12–15 minutes, shaking the basket halfway through.

For baking: Arrange the chicken on a greased baking sheet, spray lightly with oil, and bake at 400°F for 20–25 minutes, flipping halfway through.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Taste and adjust the spice or sweetness to your liking.

Start by dividing the cooked rice between four bowls. Top each with the crispy chicken, shredded carrots, cucumber, and red bell pepper.

Drizzle generously with bang bang sauce, then sprinkle with green onions and sesame seeds. Serve with lime wedges for a zesty finish.