1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.

2. Set up a breading station with three bowls: one with cornstarch, one with beaten eggs or buttermilk, and one with Panko mixed with garlic powder, onion powder, paprika, salt, and pepper.

3. Dredge each chicken piece in cornstarch, shaking off excess.

4. Dip into the egg or buttermilk mixture, allowing excess to drip off.

5. Coat thoroughly in the seasoned Panko breadcrumbs and set aside on a plate.

6. Heat oil in a skillet to 350°F for frying, or preheat an air fryer to 400°F, or oven to 425°F.

7. Cook the chicken in batches until golden brown and cooked through to an internal temperature of 165°F, about 3–4 minutes per side when frying, 10–12 minutes in air fryer, or 15–20 minutes baked.

8. Transfer cooked chicken to a paper towel-lined plate to drain excess oil if frying.

9. In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth.

10. Taste and adjust spice level by adding more Sriracha if desired.

11. Place the cooked chicken in a large bowl and toss with half of the bang bang sauce until evenly coated.

12. Prepare serving bowls with a base of rice and shredded lettuce.

13. Top with sauced chicken, shredded carrots, sliced cucumber, and green onions.

14. Drizzle additional bang bang sauce over the top.

15. Garnish with fresh cilantro if desired and serve immediately.