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In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix until smooth and creamy. Set aside.
In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Add the chicken tenderloins to the bowl, ensuring they’re fully coated in the batter.
Spread panko breadcrumbs on a shallow plate. Remove each piece of chicken from the batter, letting excess drip off. Roll it in the panko breadcrumbs, pressing gently to adhere. Place coated chicken on a clean plate. Repeat until all chicken is coated.
Heat about 1 inch of canola oil in a large skillet over medium-high heat. The oil should reach 365°F before frying. Working in batches, carefully place chicken into the hot oil. Fry for 2–3 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
Toss the fried chicken with the Bang Bang Sauce until evenly coated. Garnish with chopped parsley and serve warm.