Cut your chicken into bite-sized pieces. This helps the chicken cook quickly and evenly. In one bowl, mix the flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs until smooth. Finally, pour the panko breadcrumbs into a third bowl. Having this assembly line ready will make breading the chicken a breeze.

Dip each piece of chicken into the flour mixture, ensuring it’s fully coated. Next, dip it into the egg, letting any excess drip off, and finally roll it in the panko breadcrumbs. Make sure each piece is fully coated for maximum crunch. I like to set the breaded chicken on a baking sheet lined with parchment paper while I finish the rest.

Heat about an inch of oil in a deep skillet over medium-high heat. To check if the oil is ready, drop in a small piece of bread; if it sizzles and turns golden, you’re good to go. Fry the chicken in batches for about 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan—this keeps the oil temperature steady and ensures crispier chicken. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.

While the chicken is frying, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a medium bowl. Taste and adjust the spice level if needed. The sauce should be creamy, tangy, and slightly spicy—basically the star of the show!

Once all the chicken is cooked and drained, toss it in the sauce until it’s evenly coated. This step is where the magic happens. Serve immediately, garnished with chopped green onions or sesame seeds for a little extra flair. Pro tip: Don’t forget a squeeze of fresh lime over the top for an added zing.