Begin by cutting the chicken thighs into bite-sized pieces, ensuring they are uniform for even cooking.

In a large bowl, combine the cornstarch, salt, and black pepper. Toss the chicken pieces in the mixture until they are well coated.

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan.

Cook the chicken for about 5-7 minutes on each side or until they are golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).

While the chicken is cooking, prepare the sauce. In a separate bowl, mix together the mayonnaise, sweet chili sauce, Sriracha sauce, honey, rice vinegar, garlic powder, and ginger powder until smooth and well combined.

Once the chicken is fully cooked, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.

In a large bowl, combine the crispy chicken pieces with the sauce. Toss until the chicken is evenly coated in the creamy mixture.

Transfer the bang bang chicken to a serving platter and garnish with sliced green onions. Serve immediately for the best texture and flavor.