Prepare the Chicken:

1. Cut the Chicken: Cut the chicken breasts or thighs into bite-sized pieces, about 1-2 inches wide. Pat dry with paper towels.
2. Season the Chicken: In a large bowl, season the chicken pieces with garlic powder, paprika, salt, and black pepper. Toss to coat evenly.

Set Up the Breading Station:

3. Prepare the Breading: In one shallow dish, mix the flour and cornstarch. In another dish, whisk together the eggs and milk.
4. Bread the Chicken: Dip each piece of chicken into the egg mixture, allowing excess to drip off. Then coat in the flour-cornstarch mixture, pressing gently to adhere. Place on a plate or tray.

Fry the Chicken:

5. Heat the Oil: In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
6. Fry in Batches: Carefully add the chicken pieces to the hot oil in small batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes, or until golden brown and cooked through.
7. Drain: Remove the chicken with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.

Make the Bang Bang Sauce:

8. Mix the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice until smooth. Taste and adjust the spice level to your preference.

Combine the Chicken and Sauce:

9. Toss the Chicken: In a large bowl, gently toss the crispy chicken with the bang bang sauce until evenly coated. Alternatively, serve the sauce on the side for dipping to keep the chicken extra crispy.

Serve:

10. Garnish and Enjoy: Transfer the chicken to a serving platter. Garnish with chopped green onions, sesame seeds, or fresh cilantro if desired. Serve immediately with your preferred sides.