Set up your breading station: mix cornstarch, garlic powder, salt, and pepper in a shallow dish. Beat eggs in a second dish. Spread Panko breadcrumbs flat in a third dish.

Dip each chicken tender into the beaten egg, letting excess drip off, then press into the cornstarch mixture to coat evenly on all sides.

Dip the cornstarch-coated chicken back into the egg, then press firmly into the Panko breadcrumbs. Press the crumbs in rather than just rolling the chicken through.

Pour about half an inch of neutral oil into a large skillet and heat over medium-high until shimmering. Test readiness with a pinch of Panko: it should sizzle and turn golden within 30 seconds.

Fry chicken tenders in batches for 4 to 5 minutes per side until deeply golden brown and cooked to an internal temperature of 165 degrees F. Do not crowd the pan. Drain on paper towels.

Whisk together mayonnaise, sweet chili sauce, Sriracha, and honey in a small bowl to make the bang bang sauce. Taste and adjust Sriracha to your preferred heat level.

Divide cooked rice between 4 bowls. Top with shredded cabbage, shredded carrots, and sliced green onions.

Slice the rested chicken tenders at a slight angle and arrange over the rice. Drizzle generously with bang bang sauce, garnish with sesame seeds, and serve immediately.