In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.

Heat a large skillet over medium-high heat and add enough oil to cover the bottom. Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through.

While the chicken is cooking, whisk together the mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth.

Once the chicken is cooked, remove it from the skillet and drain on paper towels.

To assemble the bowls, start with a base of jasmine rice, then add a layer of shredded lettuce, followed by the cooked chicken. Drizzle the sauce over the top.

Top with diced cucumbers, shredded carrots, sliced green onions, and sprinkle with sesame seeds if using.