In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined. Set aside. In a separate bowl, combine the garlic powder, onion powder, paprika, and salt. Add the chicken pieces to a 9x13 inch baking dish, drizzle with toasted sesame oil, then sprinkle the spice mixture evenly over the chicken and toss gently to coat all pieces. I like to massage the spices into the chicken slightly so they adhere better during baking.

Preheat your oven to 375°F. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch—this prevents the rice from becoming gummy. Scatter the rinsed rice evenly over the seasoned chicken, followed by the frozen peas and carrots. Pour half of the bang bang sauce over the rice and vegetables, then pour the heated chicken broth over everything. The hot broth is key here because it jumpstarts the cooking process and helps the rice absorb flavors more quickly.

Cover the baking dish tightly with aluminum foil and bake for 40-50 minutes at 375°F, until the chicken is cooked through and the rice has absorbed the liquid. Remove from the oven and let rest, covered, for 5 minutes—this allows the rice to finish absorbing any remaining moisture. Drizzle the remaining bang bang sauce over the top, then garnish generously with the sliced green onions and toasted sesame seeds. I prefer to add the fresh garnishes after baking rather than before so they stay vibrant and don't wilt in the heat.