Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken cubes and season with paprika, garlic powder, kosher salt, and black pepper.

Cook until browned and cooked through, then remove from the pan and set aside.

In the same skillet, add the sesame oil. Add the diced onions, carrots, and minced garlic, sautéing until the vegetables are soft.

Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them in with the vegetables.

Add the cooked rice to the skillet along with half of the Bang Bang sauce, soy sauce, and peas.

Stir well to combine all the ingredients and heat through.

Finally, fold in the cooked chicken, fresh lemon juice, and additional green onions.

Adjust seasoning to taste and serve warm.