Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a medium bowl until thoroughly combined and creamy. Set aside half of the sauce in a small dish for drizzling later.

Thoroughly pat the diced chicken dry with paper towels. Place in a mixing bowl and toss with cornstarch, garlic powder, smoked paprika, salt, and black pepper until each piece is lightly and evenly coated.

Heat 15 ml of avocado oil in a large skillet over medium-high heat. Add half of the chicken pieces in a single layer, ensuring they do not overlap. Cook for 6 to 8 minutes, turning occasionally, until golden brown, crispy, and cooked to an internal temperature of 74 °C (74 °C). Transfer to a plate and repeat with the remaining oil and chicken.

Transfer all warm cooked chicken to a clean bowl, pour over the initial half of the prepared bang bang sauce, and toss quickly so every piece is evenly glazed.

Assemble the bowls by spooning warm jasmine rice into four serving bowls. Arrange the sauced chicken, sliced cucumber, shredded red cabbage, and edamame side by side over the rice.

Drizzle the reserved bang bang sauce over the top of each bowl and finish with a sprinkle of sliced green onions and toasted sesame seeds.