Cook the Chicken: In a bowl, toss the cubed chicken with vegetable oil, paprika, garlic powder, salt, and black pepper until evenly coated. Preheat your air fryer to 400°F (200°C). Arrange chicken in a single layer and cook for 11–12 minutes, flipping halfway through, until golden and fully cooked (165°F inside). Cover and keep warm.

Scramble the Eggs: Heat 1 tbsp sesame oil in a large skillet over high heat. Pour in the beaten eggs, sprinkle with salt, and gently scramble until just set. Transfer the eggs to a plate and set aside.

Sauté the Veggies: Lower the heat to medium-high. Add the remaining sesame oil, then toss in the carrots, onion, and green onions. Sauté for about 5 minutes until the carrots are soft. Add garlic and cook for another minute.

Fry the Rice: Add the cooled rice to the skillet. Break up any clumps and stir well with the veggies. Cook for 2–3 minutes, stirring occasionally, until everything is heated through.

Finish the Rice: Stir in the scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Continue cooking for 2–3 more minutes until the rice is hot and everything is evenly combined.

Assemble & Serve: Toss the cooked chicken with ½ cup of the Bang Bang sauce. Serve the fried rice in bowls, then top each with the saucy chicken. Drizzle on extra Bang Bang sauce if you like, and sprinkle with extra green onions.