Season and Prep: Season the chicken tenderloins with garlic powder, salt, and black pepper. In a small bowl, whisk the egg.

Prepare Coating: In a shallow dish, combine flour, panko breadcrumbs, paprika, and cayenne pepper (if using). Mix well.

Coat the Chicken: Dip each chicken tenderloin into the whisked egg, then dredge it in the breadcrumb mixture, pressing gently to ensure an even coating.

Sear the Chicken: Add a small amount of oil to a large pan and heat it over medium-high heat. Cook the chicken pieces in batches for 3-4 minutes on each side, or until crispy and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.

Prepare the Sauce: In a separate bowl, combine mayonnaise, sweet chili sauce, a dash of Sriracha, honey, and a squeeze of lime juice (if using). Whisk together until the mixture is creamy and smooth.

Serve: Arrange the crispy chicken on a plate and drizzle with the Bang Bang sauce. Garnish with chopped parsley.