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Preheat the oven to 400 degrees F.
Lightly grease a baking sheet with cooking spray and set aside.
In a large Ziploc bag add egg whites and cauliflower florets. Close the bag, and shake it very well to make sure that the florets are totally coated.
In another Ziploc bag combine the panko crumbs, paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. After that, add the cauliflower florets, close the bag, and shake them well to coat evenly in the bread crumb mixture.
Transfer the florets to the prepared baking sheet, and distribute them evenly in one layer.
Bake for 15 to 20 minutes, or until tender and lightly golden brown.
Place a nonstick skillet over medium heat, and add sesame oil, honey, soy sauce, mirim, hoisin sauce, chili sauce, and minced garlic. Stir and bring the sauce to a simmer.
Simmer on low for 10 minutes.
In a small mixing bowl combine cornstarch and water and stir until the cornstarch is fully dissolved.
Add the slurry to the sauce and stir to combine for 1-2 minutes; remove from heat.
Remove cauliflower florets from the oven and add them to the sauce or add them to a large bowl and add the sauce on top. Gently toss to combine, making sure the florets are evenly coated.
Garnish with toasted sesame seeds and green onions.
Serve as an appetizer or serve as dinner over rice.