Cook the jasmine rice by bringing 2 cups of water to a boil, then adding rice. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

While rice cooks, season chicken breasts with salt and pepper.

Heat olive oil in a skillet over medium heat. Cook chicken breasts for 6-7 minutes per side or until cooked through and no longer pink inside.

Remove chicken from skillet and let rest for 5 minutes, then slice into strips.

In a bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the bang bang sauce. Mix well.

To assemble the bowls, divide rice equally among bowls. Top with shredded carrots, cabbage, sliced chicken, green onions, and cilantro.

Drizzle bang bang sauce over the top and sprinkle with sesame seeds before serving.