In a large mixing bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika to create a flavorful coating. Cut the boneless skinless chicken breasts into bite-sized pieces and ensure they are evenly coated with the mixture.

Heat vegetable oil in a large skillet over medium-high heat. Carefully add the coated chicken pieces in a single layer, frying for 5-7 minutes until golden brown and cooked through. Remove and set aside on paper towels.

In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until well combined, adjusting spiciness according to preference.

Begin assembling the bowl with cooked jasmine rice, followed by the crispy fried chicken and fresh toppings. Drizzle with the spicy mayo sauce.

Sprinkle sesame seeds over the top and serve immediately while the chicken is hot and crispy.