Set up breading station with flour, beaten eggs, and panko breadcrumbs mixed with salt, pepper, garlic powder, and paprika Pat chicken pieces dry and season lightly with salt and pepper Dredge each piece in flour, then egg, then seasoned panko, pressing gently to adhere Heat oil to 350°F in large skillet or deep fryer Fry chicken pieces in batches for 4-5 minutes until golden brown and cooked through (165°F internal temperature) Transfer to paper towel-lined plate to drain excess oil Meanwhile, whisk together sweet chili sauce, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes in small saucepan Simmer glaze for 2-3 minutes until slightly thickened Toss crispy chicken pieces with warm glaze until evenly coated Garnish with sliced green onions and sesame seeds Serve immediately while hot and crispy