Combine the sauce ingredients in a bowl. Drizzle 2 teaspoons of the sauce over the chicken, mix to coat thoroughly, and set aside to marinate for 10 minutes. Warm 1 tablespoon of oil in a wok or large skillet over medium heat, pour in the whisked eggs, scramble until barely set yet still slightly moist, then transfer to a plate. Increase the heat to high, add the remaining oil and bacon into the same pan, and cook for about 1 minute until the fat begins to render. Stir in the onion and garlic, sauté until the bacon is lightly golden, about 1½ minutes. Incorporate the diced carrot, corn, and peas—cooking straight from frozen is acceptable—and stir-fry for another minute. Introduce the marinated chicken and cook until it turns white, approximately 1½ minutes. Add the rice and remaining sauce, tossing briskly for about 1½ minutes until the grains are well coated and heated through. Return the scrambled eggs and green onions to the pan, fold everything together to combine evenly, then remove from heat. Serve immediately while steaming hot.