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 365°F.

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 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F 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.