In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until smooth and set aside.

In a large bowl, whisk together buttermilk, all-purpose flour, cornstarch, beaten egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Add chicken and let marinate for 10 minutes.

Remove each chicken tenderloin from the marinade and coat with panko breadcrumbs, then place on a plate.

Heat canola oil in a skillet over medium-high heat until it reaches 365°F. Fry the chicken for 2-3 minutes on each side until golden brown.

Remove fried chicken and let drain on paper towels. Toss hot chicken with the prepared sauce.

Transfer to a serving platter and garnish with chopped parsley. Serve warm.