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Place the chicken pieces, buttermilk, and salt into a large bowl and mix to combine. Set aside for 20 minutes (or up to 8 hours) to marinate.
Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Add the panko, flour, paprika, and Italian seasoning to a shallow bowl and mix well. Working with a few pieces of chicken at a time, add them to the bowl with the panko and coat them well.
Transfer the breaded chicken to the baking sheet, spray the tops with cooking oil, and then bake the chicken for 25 minutes.
While the chicken is baking, make the hot honey by mixing the honey and Sriracha in a small bowl. Put the mayonnaise into another small bowl and add 2 tablespoons of the hot honey.
When the chicken is crispy and cooked through, remove it from the oven and brush the top with the remaining hot honey.
To assemble the bowls, add rice, coleslaw, sweet pickles, and hot honey chicken to a dinner bowl and then drizzle with the hot honey mayo.