In a large bowl, mix together cornstarch, salt, black pepper, garlic powder, and paprika until well combined. Cut chicken into bite-sized pieces and toss in the mixture until evenly coated.

Heat vegetable oil in a skillet over medium-high heat. Add coated chicken pieces and cook for 5-7 minutes until golden brown and cooked through.

Mix mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth. Adjust sriracha to your preferred spice level.

Place jasmine rice at the bottom of the bowl. Layer with crispy chicken and top with lettuce, cucumber, carrots, and green onions.

Drizzle the spicy sauce over the top and garnish with sesame seeds. Serve immediately.