Pound chicken breasts slightly to even thickness. Cut into bite-sized pieces or strips.

In a bowl, marinate chicken with buttermilk for 30 minutes (or overnight).

In a shallow dish, mix panko breadcrumbs, flour, garlic powder, paprika, salt, and black pepper.

Remove chicken from buttermilk and dredge in breadcrumb mixture until fully coated.

Heat oil in a skillet over medium heat and fry chicken pieces until golden brown and cooked through (about 4–5 minutes per side). Drain on paper towels.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.

Assemble bowls: Add rice as the base, then top with lettuce/cabbage, carrots, cucumber, and crispy chicken.

Drizzle generously with bang bang sauce and sprinkle with green onions and sesame seeds.

Serve immediately.