In a medium bowl, combine mayonnaise, sweet chili sauce, hot sauce, and honey. Whisk until creamy, season with salt and pepper, cover and refrigerate.

In a large mixing bowl, whisk together all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Gradually add buttermilk and beaten egg until a smooth batter forms.

Dip each piece of chicken in the batter, allowing excess to drip off, ensuring each piece is well coated.

Pour Panko breadcrumbs into a shallow dish. Dredge each battered chicken piece into the Panko to achieve a crispy coating.

Heat vegetable oil in a skillet over medium-high heat. Fry chicken pieces for about 3 minutes on each side until golden brown and cooked through.

Remove chicken from the skillet, let drain on paper towels, and drizzle with the chilled sauce. Serve warm.