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Preheat oven to 400 degrees F.
Lightly grease a baking sheet with cooking spray and set it aside.
Add egg whites to a large Ziploc bag or bowl, and add the cauliflower florets, close the bag, and shake it to mix well until everything is well coated.
In a separate Ziploc bag or large bowl, combine Panko crumbs, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, pepper, and stir to combine.
Add cauliflower florets to the Panko mixture, mix or shake it until everything is well combined.
Transfer cauliflower florets to the prepared baking sheet and bake for 15 to 120 minutes, or until tender and lightly browned.
Place a nonstick skillet over medium heat, and add the sesame oil, honey, brown sugar, soy sauce, vinegar, chili sauce, and garlic. Bring to a simmer and simmer for 10 minutes, stirring occasionally.
In a small mixing bowl combine cornstarch and water and stir until cornstarch is dissolved.
Add the cornstarch mixture to the skillet and stir to combine. Once thickened remove from heat.
Remove cauliflower florets from the oven and add them to the sauce. Mix until florets are evenly coated.
Garnish with toasted sesame seeds and green onions and serve immediately.