Preheat your oven to 400°F.
On a parchment-lined sheet pan, toss the chicken with 2 tablespoons of oil, ½ teaspoon of salt, pepper (to taste), the garlic powder, onion powder, chili powder, and paprika. Cook for 12 minutes, until fully cooked, then take out of the oven and let cool to room temperature. Slice each tenderloin into 3 vertical strips and place the pieces into a prep bowl.
In a medium sauté pan over medium heat, warm 2 teaspoons of oil. Add the carrots, 1 teaspoon of salt, and freshly ground black pepper. Cook for 3 minutes, stirring often, until the carrots are par cooked (still having a little bit of bite). Transfer to a bowl and let cool to room temperature.
Place the avocado in a small prep bowl and toss with the lemon juice to prevent browning.
Each summer roll will need 2 rice paper wrappers. Run them under room temperature water in the sink to hydrate them. Make sure to wet both sides well, about 10 seconds. Stick them together and place on a cutting board.
Take ¼ cup of the shredded iceberg lettuce and spread it in a horizontal line on the lower third of your wrapper, the side closest to you. Top with ¼ teaspoon of the mint, followed by about a fifth of the carrots. Add 2-3 pieces of chicken, 2-3 pieces of mango, and 2-3 pieces of avocado, all depending on how large the pieces are. Make sure the ingredients are spread evenly, so that there is a little of everything in each bite of the summer roll.
Fold in the two ends, and pull the bottom part of the wrappers over the filling, squeezing it in, like rolling a burrito. Make sure to tighten each time you roll, pulling it towards you. Don’t pull too hard, or it may rip (remember, trial and error)!
Repeat the process with the remaining wrappers and ingredients, placing them on an oil-sprayed, parchment-lined baking sheet once you’re finished with each one. Keep them separated from each other, as they will stick together. Cut them in halves or sixths (for hors d’oeuvre size). Serve with a dipping cup of Sweet Chili Sauce on the side.