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In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.
Add Panko to a shallow plate.
Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.
To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 185°C.
Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 73°C. Repeat with the remaining chicken tenderloins, making sure the oil is 185°C before adding more chicken.
Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.