Begin by cutting the chicken into bite-sized pieces. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken and sauté for about 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.

In the same pan, add more oil if necessary. Stir-fry the diced bell peppers, peas, carrots, and minced garlic over medium heat for 3-4 minutes until tender yet still crisp.

Add the cold cooked rice to the pan. Break apart any clumps and fold the cooked chicken back into the pan. Cook for an additional 2-3 minutes, allowing the rice to heat thoroughly.

Drizzle bang bang sauce and soy sauce over the rice mixture. Stir well and cook for another 2-3 minutes until everything is heated through and aromatic.

Toss in the chopped green onions, stirring gently to distribute. Adjust seasoning if desired. Serve hot, garnished with extra green onions or sesame seeds.