Place the chicken pieces in a bowl and cover them with buttermilk. Allow them to marinate for at least 15 minutes to tenderize and enhance flavor.

In a shallow dish, combine the cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper.

Remove the chicken pieces from the buttermilk and dredge them in the flour mixture, ensuring each piece is evenly coated. Shake off any excess coating.

Heat approximately 1 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken pieces for 3–4 minutes on each side until golden brown and fully cooked. Transfer the cooked chicken to a paper towel-lined plate or wire rack to drain.

In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined.

Just before serving, toss the fried chicken pieces in the prepared bang bang sauce until fully coated.

To assemble each bowl, layer a base of steamed rice, followed by mixed greens, cucumber slices, and shredded carrot. Top with the sauced chicken and garnish with chopped cilantro and lime wedges for a fresh finish.