Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes. Add the chilled jasmine rice, pressing it down gently with a spatula into an even layer. Cook the rice undisturbed for 5 to 7 minutes until the bottom turns a rich golden brown and develops a crisp crust; carefully flip sections of rice using a spatula and crisp the other side for another 3 to 4 minutes.

Make sure not to rush this step – the longer you let it sit without stirring, the crispier it’ll be!

In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and sugar until smooth and creamy.

Don't skimp on the mixing; you want each ingredient to incorporate fully for the perfect sauce.

Toss the shredded chicken in half of the prepared sauce, ensuring each strand is evenly coated. Set aside to infuse those delicious flavors.

In a clean bowl, combine the shredded cabbage, shredded carrots, sliced green onions, and cilantro. Season with salt and pepper and toss until everything is well mixed and vibrant!

Divide the crispy rice among serving plates, and heap on the crunchy vegetable slaw, followed by the sauced chicken. Drizzle the remaining sauce over the top for extra creaminess.

Save some fresh herbs for garnishing right before serving!

Garnish each salad with fresh lime wedges for that zesty finish and enjoy immediately to maintain that irresistible crunch in the rice.