**Marinate the chicken:** In a medium bowl, combine the chicken cubes, buttermilk, and hot sauce. Make sure all the chicken pieces are submerged in the buttermilk mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

**Prepare the breading:** In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

**Dredge the chicken:** Remove the chicken from the buttermilk marinade, letting any excess drip off. One piece at a time, dredge the chicken in the flour mixture, pressing to make sure it's fully coated. Place the breaded chicken on a wire rack.

**Fry the chicken:** Pour enough vegetable oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure accurate temperature.

**Fry in batches:** Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-5 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place it on a wire rack lined with paper towels to drain excess oil.

**Combine the ingredients for Bang Bang Sauce:** In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder.

**Adjust to taste:** Taste the sauce and adjust the seasonings to your liking. If you prefer a sweeter sauce, add more honey. For a spicier sauce, add more sriracha.

**Mix with chicken:** Add the crispy fried chicken to the bowl with the Bang Bang sauce and toss to coat evenly.

**For Tacos:** Warm your tortillas according to package instructions. Fill each tortilla with Bang Bang Chicken, shredded cabbage or lettuce, diced tomatoes, sliced avocado, cilantro, and a squeeze of lime juice.

**For Bowls:** Fill a bowl with cooked rice. Top with Bang Bang Chicken, steamed broccoli or other vegetables, shredded carrots, edamame, sesame seeds, and green onions.