In a medium bowl, combine the chicken chunks with vegetable oil, paprika, garlic powder, salt, and pepper, tossing until evenly coated. Transfer to an air fryer basket in a single layer and cook at 400°F for 11-12 minutes, shaking the basket and flipping pieces halfway through, until the internal temperature reaches 165°F. The chicken will develop a flavorful crust while staying tender inside. Set aside to cool slightly while you prepare the remaining components.

While the chicken cooks, prepare all your ingredients for the rice. Dice the carrots into small 1/4-inch cubes, finely dice the onion to match the size of the peas, slice the green onions, and mince the garlic. Have your chilled day-old rice broken up into individual grains (it should not be clumpy). Beat the eggs in a small bowl until no white streaks remain, and have the butter, lemon juice, soy sauce, peas, and sesame oil measured and ready to go. This prep work ensures smooth, efficient cooking once you start the fried rice.

Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs with a pinch of salt and scramble until just cooked through but still slightly soft, about 2-3 minutes. Transfer to a plate—the eggs will continue to cook slightly from residual heat. I prefer slightly underdone eggs here because they'll finish cooking when combined with the hot rice later, keeping them creamy and tender.

In the same wok or skillet over medium-high heat, add the remaining sesame oil and sauté the diced carrots and onion for about 3-4 minutes, stirring frequently, until they begin to soften. Add the minced garlic and ground ginger, cooking for another minute until fragrant. The vegetables should start to caramelize slightly at the edges, which adds depth to the final dish.

Add the chilled day-old rice to the wok, breaking up any clumps as you stir, and cook for 2-3 minutes over medium-high heat. The rice should heat through and the grains should separate and move freely. I like to use day-old rice for this dish because the moisture has evaporated, giving you a firmer texture that doesn't clump together—fresh rice will often get mushy and stick.

Add the scrambled eggs from Step 3, butter, lemon juice, soy sauce, and peas to the wok. Toss everything together over medium-high heat for 2-3 minutes until the butter melts, the ingredients are evenly distributed, and the rice is heated through. Add the green onions in the last 30 seconds, stirring gently to incorporate. Taste and adjust seasoning as needed—you can add a splash of soy sauce if it needs more saltiness, or a squeeze of lemon if it needs brightness.

In a separate bowl, toss the cooked chicken from Step 1 with the bang bang sauce until evenly coated. Divide the fried rice among serving bowls or plates and top with the bang bang chicken. The warm rice will heat the sauce slightly while the chicken stays tender and coated with its flavorful glaze. Serve immediately while the rice is still hot.