In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Mix until uniform. Toss the chicken pieces into this coating mixture until well-coated.

Heat vegetable oil in a large skillet over medium-high heat for 2-3 minutes. Fry coated chicken pieces for 5-7 minutes until golden brown, then remove to a wire rack.

In a small mixing bowl, whisk mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust sriracha for desired heat.

Spoon a layer of cooked jasmine rice into each bowl. Top with fried chicken, shredded lettuce, cucumber, carrots, and green onions.

Drizzle the spicy mayo sauce over the bowls and sprinkle sesame seeds on top.