Preheat your oven to 425°F (220°C). Fit a large rimmed baking sheet with a wire cooling rack and lightly mist the rack with olive oil spray (or line the sheet with parchment paper).

Set up 3 shallow bowls for the dredging station: Bowl 1: Flour mixed with garlic powder, onion powder, smoked paprika, 1/2 tsp salt, and pepper. Bowl 2: Eggs whisked with 1 tbsp water. Bowl 3: Panko breadcrumbs tossed with 2 tbsp olive oil and remaining 1/2 tsp salt until evenly coated and pale golden.

Dredge each chicken tender first in the seasoned flour (shaking off excess), then dip into the egg wash until fully coated, and finally press firmly into the oiled panko mixture to ensure a thick, even crust adheres all around.

Arrange the breaded chicken tenders onto the prepared wire rack on the baking sheet, leaving about 1 inch of space between each tender so hot air circulates evenly.

Bake undisturbed at 425°F (220°C) for 16 to 18 minutes, flipping halfway through at the 10-minute mark, until deeply golden brown, ultra-crispy, and an internal thermometer registers 165°F (74°C).

While the chicken bakes, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small mixing bowl until velvety smooth and glossy. Taste and adjust sriracha for your preferred heat.

Transfer hot crispy tenders to a serving platter. Generously drizzle with the creamy bang bang sauce, scatter with sliced green scallions and toasted sesame seeds, and serve immediately with extra sauce on the side for dipping.