Pat the salmon fillets dry with paper towels to ensure a crispy texture. Remove any skin and cut the salmon into 1-inch bite-sized cubes. Place the salmon pieces in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Toss gently to coat the salmon evenly with the seasoning.

In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Taste and adjust the sauce by adding more sriracha for heat or honey for sweetness. Set aside.

Heat a large non-stick skillet over medium-high heat and add a small amount of olive oil to prevent sticking. Once the oil is hot, add the salmon pieces in a single layer, making sure not to overcrowd the pan. Work in batches if needed. Cook for about 2-3 minutes on each side until golden brown and cooked through.

Remove the salmon bites from the skillet and transfer them to a serving platter. Drizzle the Bang Bang sauce over the top or serve it on the side for dipping. Garnish with fresh parsley or cilantro, green onions, and sesame seeds if desired.