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 3/4 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. This separation ensures you have a fresh, flavorful sauce for serving while still building flavor into the chicken during cooking.

Cut the chicken into 1-inch thick strips and pat them dry with paper towels—this helps the coating adhere better. 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. Set up your coating station with the flour mixture, the bowl of bang bang sauce (from Step 1), and the panko ready to go.

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. This sauce coating adds flavor and helps the panko stick to the chicken for a more flavorful crust.

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. Work in batches if needed to ensure good coating without overcrowding. I like to gently press the panko onto the chicken as I go to help it stick better during air frying.

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, working in batches if necessary to avoid overcrowding. Cook for 10 minutes, then carefully flip each piece. Cook for an additional 5 minutes until the chicken is cooked through (internal temperature of 165°F) 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 from Step 1 over the top. Add the thinly sliced scallions and toss gently to combine, ensuring the chicken is evenly coated with the fresh sauce. I find that tossing the hot chicken with the fresh sauce allows the flavors to meld beautifully while the coating stays crispy. Serve immediately while the chicken is still warm.