Cut salmon into uniform 1-inch cubes and pat dry with paper towels.

In a large bowl, toss salmon cubes with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper until evenly coated.

For skillet method: Heat skillet over medium-high heat. Cook salmon cubes for 2-3 minutes per side until golden brown and internal temperature reaches 145°F.

For oven method: Preheat oven to 400°F (200°C). Arrange salmon on parchment-lined baking sheet and bake for 10-12 minutes until cooked through.

For air fryer method: Preheat air fryer to 375°F (190°C). Cook salmon for 8-10 minutes, flipping halfway through.

While salmon cooks, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth.

Let cooked salmon rest for 1 minute, then gently toss with bang bang sauce until well coated.

Garnish with sliced green onions, sesame seeds, or fresh cilantro if desired. Serve immediately while warm.