Prepare the rice according to package instructions, about 15-20 minutes, and set aside.

Heat a large skillet with cooking oil over medium heat until shimmering.

Cook chicken breast for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F.

Remove chicken and sauté vegetables in the same skillet for 3-4 minutes until tender.

Mix mayonnaise, sweet chili sauce, and sriracha in a bowl until creamy.

Assemble bowls with rice, sliced chicken, sautéed vegetables, and drizzle with sauce.

Garnish with green onions or sesame seeds if desired and serve.