Marinate: In a bowl, toss chicken pieces with buttermilk, salt, and pepper. Let sit 10 minutes.
Coat: Dredge each piece in cornstarch until fully coated.
Cook:
Fry: Heat oil in skillet and fry until golden brown (about 3–4 minutes per side).
Air Fry: Spray basket lightly with oil and cook at 400°F for 10–12 minutes, shaking halfway.
Make Sauce: In a separate bowl, whisk mayonnaise, sweet chili sauce, sriracha, and honey.
Toss & Serve: Coat chicken in sauce while still warm. Garnish with green onions and sesame seeds.