1-First, prepare the chicken by tossing the 1 ½ pounds of cubed chicken breasts with 1 tablespoon vegetable oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated.

2-Preheat your air fryer to 400°F and cook the chicken in a single layer for 11 12 minutes, flipping halfway through, until it reaches 165°F internally and turns golden. Then, mix the cooked chicken with half of the 1 cup Bang Bang sauce and keep it warm.

3-For the fried rice, heat 1 tablespoon sesame oil in a large skillet over high heat. Add the 4 beaten large eggs sprinkled with ½ teaspoon kosher salt and scramble until soft curds form, then remove and set aside.

4-Reduce the heat to medium-high, add the remaining 1 tablespoon sesame oil, 2 diced large carrots, 1 diced large white onion, and ¼ cup diced green onions. Cook until the carrots are tender, about a few minutes, then add 1 teaspoon minced garlic and cook for one more minute.

5-Stir in the 4 cups cooked and cooled long-grain white rice and cook for 2 3 minutes until heated through. Finally, add the scrambled eggs, ¼ cup melted unsalted butter, 1 teaspoon lemon juice, 2 tablespoons soy sauce, and ⅓ cup frozen peas. Stir and cook for 2 3 minutes.

6-Before serving, toss the chicken with the remaining Bang Bang sauce. Serve the fried rice topped with the chicken, drizzled with extra sauce if you like, and garnished with additional green onions.