In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Mix well to form a flavorful coating. Coat boneless chicken breasts in the mixture until evenly covered.

Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Once shimmering, add the coated chicken in a single layer. Fry for 5-7 minutes until golden brown and reaches an internal temperature of 165°F. Flip halfway through.

While chicken is cooking, mix mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth. Adjust sriracha for spice preference.

Once chicken is crispy, start assembling your bowl with jasmine rice at the bottom, then layer crispy chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.

Drizzle the creamy sauce over the bowl and sprinkle sesame seeds for garnish. Serve immediately while warm and fresh.