Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced chicken and cook for 6-8 minutes until golden brown. Set aside.

In the same skillet, add scrambled eggs and cook until just set for 2-3 minutes. Combine with the chicken to keep warm.

Add the remaining tablespoon of oil and sauté the peas and carrots for 3-4 minutes until just tender.

Add cold cooked rice to the vegetable mixture and mix gently for 3-4 minutes. Allow it to crisp slightly at the bottom.

Return the chicken and eggs to the skillet and stir for 2 minutes to combine.

In a bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and soy sauce until smooth. Pour over the rice mixture.

Stir everything together for 2-3 minutes over medium heat to coat evenly.

Remove from heat, fold in sliced green onions, and serve hot.