Creating these chicken bites is a straightforward process, and I’ve included some personal tips to help you along the way, much like how my abuela would guide me with her gentle wisdom.

1. In a bowl, combine the buttermilk with salt and pepper. Add the chicken cubes and let them marinate for at least 30 minutes. This step is crucial for tenderness, just as my grandmother taught me the importance of patience in cooking.
2. In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper. In another dish, place the panko breadcrumbs.
3. Remove the chicken from the buttermilk, allowing excess to drip off. Coat each piece in the flour mixture, dip back into the buttermilk, then roll in the panko breadcrumbs for that extra crunch.
4. Heat vegetable oil in a large pan over medium-high heat. Once hot (about 350°F, or when a breadcrumb sizzles upon contact), carefully add the chicken pieces.
5. Fry the chicken in batches, ensuring not to overcrowd the pan, until golden brown and cooked through, about 5-7 minutes.
6. Transfer to a paper towel-lined plate to drain excess oil.
7. For the sauce, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. This sauce is reminiscent of the complex flavors I’ve encountered in my culinary travels.
8. Toss the crispy chicken bites in the sauce until well coated, and serve immediately.