In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set the sauce aside.

In a medium mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk until well combined.

Add chicken tenders to the mixture, ensuring they are thoroughly coated.

Place Panko breadcrumbs on a shallow plate.

Taking one piece at a time, remove the chicken from the batter, shaking off excess, and coat it evenly with Panko. Gently press to adhere. Place on a clean plate and repeat with remaining chicken pieces. Set aside as you heat the oil.

In a large skillet, add about an inch of oil. Heat the oil over medium-high heat until it reaches 365°F.

Working in batches to avoid overcrowding, add chicken to the pan. Cook until browned (approximately 2-3 minutes per side) or until the internal temperature reaches 165°F. Repeat with remaining chicken, ensuring the oil stays at 365°F.

Transfer the fried chicken to a paper towel-lined plate to drain slightly before placing it on a serving plate.

Toss the chicken with the prepared Bang Bang Sauce, garnish with chopped parsley, and serve the dish while warm.