Preheat your grill or a large skillet over medium-high heat.

Season the chicken breasts with salt and pepper.

Add the vegetable oil to your heated grill or skillet. Cook the chicken for about 6-7 minutes on each side, until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest before slicing it into strips.

In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth to make the bang bang sauce.

Prepare serving bowls with evenly distributed cooked jasmine rice.

Top the rice with shredded carrots, sliced cucumbers, and bell peppers.

Lay sliced chicken on top of the colorful vegetables in each bowl.

Drizzle generously with bang bang sauce over chicken and veggies.

Garnish with chopped green onions and peanuts.

Serve immediately and enjoy!