Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces, ensuring each piece is uniform for even cooking. Pour the buttermilk into a medium bowl, immersing the chicken pieces completely. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, in a large mixing bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Use a whisk to blend the dry ingredients until they are well incorporated.

After the chicken has marinated, remove it from the refrigerator. Take each piece out of the buttermilk, allowing any excess to drip off, and dredge it thoroughly in the flour mixture. Place the coated chicken pieces on a wire rack and let them sit for about 10 minutes.

In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey (if you’re using it). Stir the mixture until it's smooth and creamy.

In a large skillet, pour enough vegetable oil to cover the bottom by about ½ inch. Heat the oil over medium-high heat until it reaches a sizzling temperature of 350°F (175°C).

Carefully add the coated chicken pieces in batches to the hot oil, making sure not to overcrowd the pan. Fry each batch for about 4-5 minutes on each side, or until they turn golden brown.

Arrange the fried chicken on a platter or serve it on individual plates. Drizzle the Bang Bang sauce over the chicken or offer it on the side. Garnish with chopped green onions or sesame seeds.