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Slice the chicken breast into thin strips and season them with garlic powder, chili flakes, salt, and hot chili powder.
In a bowl, combine the seasoned chicken with the egg and corn flour until everything is well mixed.
Coat the chicken strips in dry corn flour.
Fry the coated chicken strips in oil until they are golden and crispy.
In another bowl, mix Sriracha, honey, and a pinch of salt to make the sauce.
In a large bowl, toss the baby gem lettuce with Caesar dressing.
Assemble the salad by placing the honey chili chicken strips on top of the lettuce.
Add the bread croutons and sprinkle with Parmesan cheese.
Drizzle additional sauce over the salad before serving.