Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces. In a medium bowl, pour in the buttermilk and submerge the chicken pieces. Cover and marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper in a large mixing bowl. Whisk until well mixed.

After marinating, remove the chicken from the refrigerator and dredge each piece in the prepared flour mixture until fully coated. Let sit on a wire rack for 10 minutes.

In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey (if using). Stir until fully incorporated, adjusting sriracha to taste.

In a skillet, pour enough vegetable oil to cover the bottom by ½ inch and heat until it reaches 350°F (175°C).

Carefully add the coated chicken pieces in batches, frying for about 4-5 minutes on each side until golden brown and cooked through.

Remove fried chicken using a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Serve the crispy fried chicken drizzled with Bang Bang sauce or on the side for dipping, garnished with green onions or sesame seeds.