Marinate the chicken: In a bowl, whisk buttermilk with salt, pepper, garlic powder, onion powder, and smoked paprika. Add chicken and coat well. Cover and chill for at least 30 minutes (up to 8 hours) to tenderize and season.

Make the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and a pinch of salt. Taste and adjust heat with more sriracha if you like. Cover and refrigerate.

Set up the coating: In one shallow dish, combine flour and cornstarch. In a second dish, add panko. Remove chicken from marinade, letting excess drip off.

Bread the chicken: Dredge each piece in the flour-cornstarch mix, shake off excess, then press into panko to coat fully. Place on a wire rack while you finish the batch.

Fry the chicken (stovetop): Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat. When it shimmers (350–365°F), fry chicken in batches until golden and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a wire rack and sprinkle with a pinch of salt.

Air fryer option: Spray the basket and chicken lightly with oil. Air fry at 390°F for 8–10 minutes, flipping halfway, until crisp and cooked to 165°F.

Oven option: Place breaded chicken on a wire rack set over a sheet pan. Mist with oil. Bake at 425°F for 15–18 minutes, flipping once, until crisp and cooked through.

Toast the buns: Split slider buns. Lightly butter or spread with mayo and toast cut side down in a skillet or under the broiler until golden. This keeps them from getting soggy.

Assemble: Add a layer of shredded lettuce or cabbage to the bottom bun. Top with a piece of crispy chicken. Spoon over bang bang sauce. Add green onions and pickles or cucumber if using. Cap with the top bun. Sprinkle with sesame seeds if you like.

Serve: Offer extra sauce on the side and enjoy while warm and crunchy.