In a small mixing bowl, blend together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.

In a medium bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper. Whisk thoroughly. Add the chicken tenderloins to the mixture and toss until they are well coated.

Pour the panko breadcrumbs onto a shallow plate. Working with one chicken tender at a time, lift it from the batter, gently shake off excess, then dredge it in the panko, pressing gently to ensure the breadcrumbs adhere. Place on a clean plate and repeat with the remaining tenders.

In a large skillet, pour in about 1 inch of canola oil. Heat over medium-high heat until it reaches 365°F.

Fry the chicken in batches to avoid crowding. Place a few pieces into the hot oil, cooking each side for 2-3 minutes until golden brown or until the internal temperature of the chicken reaches 165°F. Repeat, ensuring the oil returns to 365°F before adding more chicken.

Transfer the fried chicken to a paper towel-lined plate to remove excess oil. Arrange the chicken on a serving platter, drizzle with the bang bang sauce, and garnish with chopped parsley. Serve warm.