Prepare the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.

Coat the Chicken: In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Add the chicken tenderloins and toss to coat.

Dredge the Chicken in Panko: Place the panko breadcrumbs on a shallow plate. Working one piece at a time, remove the chicken from the batter and gently shake off any excess. Dredge the chicken in the panko, pressing gently to make the breadcrumbs stick. Set aside on a clean plate. Repeat with the remaining chicken.

Fry the Chicken: Heat about an inch of oil in a large skillet over medium-high heat until it reaches 365°F. Working in batches, carefully add the chicken to the pan, ensuring not to overcrowd it. Fry for about 2-3 minutes on each side until golden brown and crispy, or until the chicken reaches an internal temperature of 165°F. Drain on a paper towel-lined plate.

Toss and Serve: Once all the chicken is cooked, toss it in the prepared Bang Bang sauce. Garnish with chopped parsley and serve warm.