Heat the oven to 375°F. In a large bowl, whisk the soy sauce, 1 tablespoon sriracha and the sesame oil. Add the chicken cubes and toss until every piece is coated.

In a small bowl, whisk the garlic powder, onion powder, paprika, salt and flour. Sprinkle it over the chicken and toss until the pieces are fully coated. The coating should look light and slightly sticky, not dry or powdery.

Heat the vegetable oil in a large skillet over medium-high heat until it is hot and shimmering. Add the chicken in a single layer and cook for 3 to 4 minutes, turning now and then, until lightly browned on all sides but not cooked through. Work in batches so the chicken browns instead of steaming. Move it to a plate.

In a medium bowl, whisk the mayonnaise, sweet chili sauce, 2 tablespoons sriracha and the garlic until smooth and creamy.

Grease a 9x13-inch casserole dish. Add the rinsed rice, the chicken broth and 1/3 cup of the bang bang sauce. Stir until the sauce is mixed evenly into the broth.

Spread the browned chicken evenly over the rice. Bake uncovered for 30 minutes, until most of the liquid is absorbed and the rice looks tender around the edges.

Stir the panko and 1/2 tablespoon vegetable oil together until the crumbs are lightly coated. Sprinkle them over the casserole and bake for 10 more minutes, until the topping is golden brown and crisp and the chicken reaches 165°F on a food thermometer.

Drizzle the remaining bang bang sauce over the casserole and sprinkle with chopped green onions and sesame seeds. Add extra bang bang sauce at the table for a creamier bite.