In a small bowl, combine ½ cup of mayonnaise, ¼ cup of Thai sweet chili sauce, 2 tablespoons of Sriracha, and 1 tablespoon of honey. Whisk together until smooth and set aside.

In a medium bowl, mix 1 cup of buttermilk, ½ cup of all-purpose flour, ¼ cup of cornstarch, 1 beaten egg, 1 tablespoon of Sriracha, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Stir until smooth, add chicken, cover, and let soak for 10 minutes.

Spread 1 cup of plain panko breadcrumbs on a plate. Remove chicken from marinade and dip in breadcrumbs, pressing to adhere.

Heat about 1 inch of canola oil in a deep skillet to 365°F (185°C). Fry coated chicken in batches for 2-3 minutes per side until golden brown and internal temp reaches 165°F (74°C).

Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Toss in Bang Bang Sauce until generously coated.

Garnish with chopped parsley and serve warm, ideal with jasmine rice or sweet potato fries.