In a small bowl, combine ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, 1 tablespoon Sriracha, and 1 tablespoon honey. Whisk until smooth. Set aside.

In a medium bowl, whisk together 1 cup buttermilk, ½ cup all-purpose flour, ¼ cup cornstarch, 1 egg, 1 tablespoon Sriracha, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper.

Coat the chicken tenderloins in the mixture, ensuring each piece is fully covered. Let marinate for about 10 minutes.

Place 1 ½ cups panko breadcrumbs in a shallow dish and dredge each chicken tenderloin in the breadcrumbs.

Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F.

Carefully place chicken tenderloins into the hot oil and fry for 2-3 minutes on one side until golden brown. Check that the internal temperature reaches 165°F.

Transfer cooked chicken to a paper towel-lined plate to drain excess oil and toss with prepared bang bang sauce until evenly coated. Garnish with chopped parsley and serve hot.