Preparation

• In a bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until fully combined and smooth. Stir in the fresh lime juice. Divide the sauce into two portions: reserve ¾ cup of the sauce in a separate bowl for the final toss, and leave the remaining sauce in the original bowl for coating the chicken.
• Cut the chicken into 1-inch thick strips and pat them dry with paper towels. In a small bag or shallow bowl, combine the flour, garlic powder, and salt. In another bag or shallow bowl, place the panko bread crumbs.
• Working with a few pieces at a time, add the chicken strips to the flour mixture and shake or toss until evenly coated. Transfer the floured chicken to the bowl with the bang bang sauce mixture and toss to coat thoroughly on all sides.
• Transfer the sauce-coated chicken pieces into the bag or bowl with panko bread crumbs. Shake or toss vigorously until each piece is completely covered with a thick, even layer of panko.
• Preheat your air fryer to 400°F for 2-3 minutes. Arrange the panko-coated chicken strips in a single layer in the air fryer basket. Cook for 10 minutes, then carefully flip each piece. Cook for an additional 5 minutes until the chicken is cooked through and the panko coating is golden and crispy.
• Transfer the hot cooked chicken to a serving bowl and immediately pour the reserved bang bang sauce over the top. Add the thinly sliced scallions and toss gently to combine. Serve immediately while the chicken is still warm.