1. Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, lemon juice, and honey. Set the sauce aside while you prepare the other components.

2. Coat and Fry the Chicken: Mix the chicken cubes with the flour, cornstarch, paprika, garlic powder, salt, pepper, and water until the coating is slightly sticky. Heat the frying oil in a wok over medium heat, then fry the chicken for 10 to 12 minutes, flipping occasionally, until golden and crispy. Remove the chicken and set it aside.

3. Scramble the Eggs: In a large skillet, heat 1 tablespoon of sesame oil over high heat. Pour in the beaten eggs with salt and scramble them until just set. Transfer the eggs to a plate.

4. Sauté the Vegetables: Reduce the heat to medium-high and add the remaining sesame oil, carrots, onion, and green onions. Cook for 5 minutes, or until the carrots are tender. Then, add the garlic and ginger and cook for 1 minute more.

5. Stir-Fry the Rice: Add the cooled rice to the skillet, breaking up any clumps. Cook for 2 to 3 minutes, stirring occasionally. Next, add the scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook for 2 to 3 more minutes.

6. Toss the Chicken in the Sauce: In a bowl, toss the crispy chicken with half of the Bang Bang Sauce until fully coated.

7. Assemble and Serve: Plate the fried rice and top it with the Bang Bang chicken. Drizzle the remaining sauce over the dish and garnish with chopped green onions. Serve immediately and enjoy the delightful fusion of flavors!