In a medium bowl, whisk together cornstarch, garlic powder, paprika, salt, and pepper. Add the cubed chicken and toss until each piece is fully coated.

Heat avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 3-5 minutes per side, until golden brown, crispy, and cooked through. Transfer to a paper towel-lined plate.

In a separate small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and rice vinegar. Whisk until the sauce is smooth and creamy.

To assemble the bowls, divide the cooked rice among four bowls. Top with the crispy chicken, edamame, diced cucumber, and shredded carrots. Drizzle generously with the bang bang sauce. Garnish with sliced green onions and sesame seeds before serving.