Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering (about 2 minutes). Add the chilled jasmine rice, and gently press it down with a spatula into an even layer.

Cook the rice undisturbed for 5 to 7 minutes, until the bottom turns a rich golden brown and develops a crisp crust. Carefully flip sections of rice (using a spatula) and crisp the other side for 3 to 4 minutes. It should look beautifully golden.

In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and sugar until smooth and creamy. This is your signature bang bang sauce!

Toss the shredded chicken in half of the prepared sauce, ensuring each strand is evenly coated. Set aside to let the flavors infuse.

In a clean mixing bowl, combine shredded cabbage, carrots, sliced green onions, and cilantro. Season with salt and pepper, and gently toss everything together to create a vibrant slaw.

Divide the crispy rice among serving plates. Heap on the crunchy vegetable slaw followed by the sauced chicken. Drizzle the remaining sauce over the top for extra creaminess.

Garnish each salad with fresh lime wedges and serve immediately to maintain that irresistible crunch in the rice.