Combine lukewarm water, lukewarm milk, honey, and yeast in a bowl. Mix well and let it sit for 5 minutes until frothy.

Add the beaten egg and sunflower oil to the yeast mixture. Stir well. Add flour, salt, and butter. Knead the dough for 10-12 minutes until smooth. Cover and let it rise in a warm spot for 1 hour or until doubled in size.

In a bowl, combine Parmesan cheese, cayenne powder, onion powder, and black pepper. Mix well and set aside.

Wash and cut the chicken into pieces. In a deep bowl, season with salt, onion powder, garlic powder, cayenne powder, black pepper, sambal, soy sauce, and the beaten egg. Mix and refrigerate.

Deflate the dough and divide it into 14 equal pieces (about 70 g each). Shape into balls, then roll each into a rectangle (15 x 13 cm / 11 x 10 inch) and fold in half.

Brush each bun with milk, then dip one side into the Parmesan mixture.

Place buns on a baking sheet lined with parchment paper, make slashes on top, and let rise for 30 minutes.

Preheat oven to 200°C (392°F) and bake buns for 12-15 minutes until golden brown.

Mix cornstarch, salt, black pepper, and onion powder. Coat the chicken pieces with the mixture. In a skillet, heat sunflower oil over medium heat (175°C, 350°F) and fry until golden brown. Drain on paper towels.

Combine mayonnaise, chili sauce, and sambal in a bowl. Mix well and toss fried chicken in this sauce.

Fill the buns with fresh vegetables, spicy chicken, and extra sauce to taste.