In a large bowl, combine flour, garlic powder, paprika, salt, and black pepper. Mix well.

Dip each piece of chicken into the buttermilk, then coat with the flour mixture, shaking off any excess.

Roll the coated chicken pieces in panko breadcrumbs until fully covered.

Heat a large skillet over medium heat and add enough oil to cover the bottom. Once hot, add the chicken in batches, cooking for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

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

To assemble the bowls, start with a base of jasmine rice, then top with crispy chicken, shredded lettuce, cucumbers, tomatoes, and green onions. Drizzle with the bang bang sauce and sprinkle with sesame seeds if using.

Serve immediately and enjoy!