In a small mixing bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until a homogenous sauce is formed. Set aside.

In a medium bowl, whisk the buttermilk and egg until fully incorporated.

In a separate shallow dish, combine cornstarch, all-purpose flour, salt, garlic powder, and smoked paprika.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).

Dip chicken pieces into the buttermilk mixture, then dredge thoroughly in the seasoned flour mixture, shaking off excess.

Fry chicken in batches for 3 to 4 minutes until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.

Remove chicken using a slotted spoon and drain on a wire rack or paper-towel-lined plate for 60 seconds.

Transfer the fried chicken to a large stainless steel bowl, add the prepared sauce, and toss until every piece is evenly coated.

Garnish with sliced green onions and serve immediately to maintain crispness.