Toss the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated. If it looks dry, add 1 teaspoon more oil. If it feels too wet, add a small pinch of paprika.

Preheat the air fryer to 400°F. Arrange the chicken in a single layer without overcrowding. Cook for 11–12 minutes, flipping halfway, until golden and the internal temperature reaches 165°F. The edges should be lightly crisped and juices clear. Transfer to a bowl and loosely cover with foil to keep warm. Always confirm it reaches 165°F for safe eating.

Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in the beaten eggs, sprinkle with ½ teaspoon kosher salt, and gently scramble for 2–3 minutes until just set into soft, slightly glossy curds. Remove to a plate.

Reduce heat to medium-high and add the remaining tablespoon of sesame oil. Add carrots, white onion, and green onions. Cook about 5 minutes, stirring occasionally, until carrots are tender. Stir in minced garlic and cook 1 minute more, stirring constantly to prevent burning.

Add the cooled rice, breaking up clumps with a spatula. Cook 2–3 minutes, stirring occasionally, until heated through and lightly toasted in spots. If sticking occurs, add sesame oil 1 teaspoon at a time.

Return the scrambled eggs to the pan. Stir in melted butter, lemon juice, soy sauce, and frozen peas. Cook 2–3 minutes until everything is heated through and evenly coated. The peas should be bright green and tender.

Toss the cooked chicken with ½ cup Bang Bang sauce until fully coated. Serve over the fried rice, drizzle with remaining sauce if desired, and garnish with extra green onions.