In a large bowl, whisk together cornstarch, salt, black pepper, garlic powder, and paprika until evenly combined. Cut chicken into bite-sized pieces and coat thoroughly.

Heat vegetable oil in a skillet over medium-high heat until reaching 350°F. Add chicken in a single layer and fry for 5-7 minutes until golden brown. Drain on a wire rack.

In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha to prepare the creamy sauce.

Assemble bowls by placing jasmine rice at the bottom. Layer with crispy chicken, shredded lettuce, cucumber, carrots, and green onions.

Drizzle the creamy sauce over the assembled ingredients and sprinkle with sesame seeds before serving.