In a large bowl, mix together all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until well combined.

In another bowl, whisk together buttermilk and eggs until smooth.

Coat each piece of chicken breast in the buttermilk mixture followed by the flour mixture. Place the coated chicken on a plate and chill in the refrigerator for 30 minutes to 2 hours.

Heat vegetable oil in a deep pot or frying pan over medium-high heat until it reaches 350°F (175°C).

Add the chicken in batches, ensuring not to overcrowd the pan, and fry for 5-7 minutes or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).

Use a slotted spoon to transfer the cooked chicken pieces to a wire rack to drain excess oil.

In a mixing bowl, combine mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic. Whisk until smooth.

Once the chicken is crispy and the sauce is ready, gently toss the fried chicken pieces in the Bang Bang sauce until fully coated.

Garnish your dish with sliced green onions and sesame seeds. Serve immediately while still warm.