In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat for about 1 minute. Add the diced chicken and sauté for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.

Using the same skillet, crack in 2 eggs and gently scramble them for about 2-3 minutes until set and fluffy. Remove the eggs and combine with the chicken.

Add another tablespoon of vegetable oil to the skillet, heat it, then add 1 cup of frozen peas and diced carrots. Sauté for 3-4 minutes until tender.

Transfer 4 cups of cold cooked rice into the skillet, breaking clumps. Let it crisp for 2-3 minutes, then stir gently.

Return the chicken and eggs to the skillet, folding them into the rice mixture. Warm through for about 2 minutes.

In a small bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce. Whisk until smooth, then pour over the rice mixture and stir to coat evenly.

Sprinkle with sliced green onions and let cook on low heat for 1-2 minutes before serving hot.