Cut the chicken breasts into bite-sized pieces.
In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika.
In another bowl, beat the eggs.
In a third bowl, place the panko breadcrumbs.
Coat each piece of chicken in the flour mixture, shaking off any excess.
Dip the chicken into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
In a large skillet, heat about 1/2 inch of oil over medium heat.
Once hot, add the chicken pieces in batches, cooking until golden brown and cooked through, about 5-7 minutes per side.
Remove and drain on paper towels.
In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.
Serve the crispy chicken drizzled with the bang bang sauce and garnish with sliced green onions.