Prepare the Bang Bang Sauce:

• In a small bowl, combine mayonnaise, sweet chili sauce, hot sauce, honey, and rice vinegar. Stir well and set aside. Adjust the hot sauce and honey according to your preferred level of spice and sweetness.

Prepare the Chicken:

• Season the thin-sliced chicken breasts with kosher salt, black pepper, and garlic powder on both sides.
• In a shallow dish, combine the flour and cornstarch.
• In another shallow dish, whisk together the buttermilk, hot sauce, and egg.
• In a third dish, add the Panko bread crumbs.

Bread the Chicken:

• Dredge each piece of chicken first in the flour mixture, then dip it in the buttermilk mixture, and finally coat it in the Panko bread crumbs. Make sure each piece is well-coated for a crispy crust.

Fry the Chicken:

• Heat vegetable or canola oil in a large skillet over medium heat. The oil should be about 350°F (175°C).
• Fry the breaded chicken in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/75°C).
• Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.

Assemble the Sliders:

• While the chicken is still hot, place a slice of mozzarella cheese on each piece to melt slightly.
• Toast the slider rolls lightly in the same skillet or in the oven.
• Spread a little bit of the Bang Bang Sauce on the bottom half of each slider roll.

Serve:

• Place one piece of the fried chicken on each slider roll. Drizzle more Bang Bang Sauce over the chicken if desired.
• Top with the other half of the slider roll and serve immediately!