Begin by cutting 1 pound of boneless, skinless chicken breasts into bite-sized pieces. Season with salt and pepper.

In a large skillet, heat 2 tablespoons of oil over medium heat. Add the chicken and sauté for about 5-7 minutes until cooked through.

Using the same skillet, add broccoli, bell pepper, and carrot. Sauté for about 3-5 minutes until tender-crisp.

In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth.

Combine the chicken with the sautéed vegetables and add the sauce mixture. Stir well and simmer for 1-2 minutes.

In serving bowls, layer cooked rice, then spoon the chicken and vegetable mixture over.

Garnish with chopped green onions and sesame seeds. Serve warm.