Cut your chicken into bite-sized chunks. Toss them in buttermilk and let them soak for 10–15 minutes while you heat the oil or preheat your air fryer.

That little rest keeps the chicken tender — and honestly, gives you time to find a playlist or pour a drink.

In another bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper.

It should smell faintly smoky and garlicky — a good sign.

One by one, dredge those pieces in the flour mix. Shake off the extra, but make sure they’re fully covered.

Lay them aside for a minute to “set.” (That helps the coating stick — don’t skip it.)

If frying — heat your oil till it sizzles when you drop a crumb in. That’s around 350°F.

Fry a few pieces at a time — don’t crowd the pan or they’ll steam. 4–5 minutes per side, golden brown.

If air frying — lightly spray the coated pieces with oil and cook at 400°F for about 12–14 minutes, flipping halfway through.

They’ll get surprisingly crispy.

Transfer to paper towels or a wire rack. They should sound crunchy when you drop them — best sound ever.

Alright. This is where the magic happens.

In a small bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and lime juice.

Taste it. Then taste it again (because you will).

It should be creamy with that sweet-spicy balance that makes you want to dip everything in it.

You’ve got two choices here:

Toss all the chicken in the sauce till every piece is coated — messy, glorious, perfect.

Drizzle the sauce over the chicken so it stays crispy longer.

I usually do both. Don’t judge.

Sprinkle with green onions and sesame seeds. Take a breath. You did it.