Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper

To make the sauce, whisk together in a medium bowl the mayo, sweet chili sauce, sriracha sauce, honey, and lime juice. Cover and refrigerate until ready to use.

To make the chicken, In a shallow bowl add the cornstarch.

In a second shallow bowl add the buttermilk, eggs, ¾ teaspoon salt, ¾ teaspoon garlic powder, and ½ teaspoon pepper. Whisk together until well combined.

In a third shallow bowl add the breadcrumbs, paprika, and the remaining ¾ teaspoon salt, ¾ teaspoon garlic powder, and ½ teaspoon pepper. Whisk to combine. Add the olive oil and stir to coat evenly.

Dip each chicken piece first in the cornstarch to coat.

Shake off any excess and place it in the egg mixture.

Finally coat in the breadcrumb’s mixture and place on the prepared baking sheet.

Bake for about 18-20 minutes until chicken is cooked through and crispy.

Remove from oven and place in a bowl. Top with about ½ of the sauce and toss to combine.

Plate with rice (if desired), and top with green onions and a generous drizzle of the sauce, if desired.