If refrigerated, remove the package of rice to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Knead the package of rice for 15 seconds to separate the grains. In a large nonstick pan, heat the sautéed aromatics on medium-high until hot. Add the sliced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently and breaking the rice apart with a spoon, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

To the bowl of sauce, carefully add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired. Serve the pepper rice topped with the dressed chicken. Garnish with the peanuts. Enjoy!