In a medium bowl, mix together mayonnaise, sweet chili sauce, hot sauce, honey, and a pinch of salt and pepper until well combined. Cover and refrigerate to allow flavors to meld.

In another medium bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, and a dash of salt and pepper. Add hot sauce, egg, and buttermilk to the well, mixing until smooth.

Cut boneless chicken breasts into bite-sized pieces. Dip each piece into the batter, ensuring they are well-coated, allowing excess to drip off.

In a shallow bowl, place Panko breadcrumbs. Roll the battered chicken pieces in Panko until fully covered, then set aside on a plate.

In a large skillet, heat about an inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry coated chicken pieces for about 3 minutes on each side until golden brown and cooked through.

Use a slotted spoon to remove fried chicken from the oil and place on a plate lined with paper towels to absorb excess oil.

Drizzle the creamy sauce over the hot Bang Bang Chicken before serving, or serve remaining sauce on the side for dipping.