Place the chopped chicken and cornflour into a large ziplock bag. Toss until all of the chicken pieces have been lightly coated in cornflour.
In a bowl, mix together the buttermilk, hot sauce (if using) and salt and pepper. Dip the floured chicken pieces into the buttermilk, allowing any excess liquid to drip off.
In another bowl, mix the panko crumbs with the ground paprika and olive oil until completely combined. Coat the chicken pieces thoroughly in the panko crumb mixture, then place them onto the prepared tray.
Bake chicken pieces in the preheated oven until piping hot and cooked through in the centre, tossing partway through to ensure the chicken becomes golden and crunchy all over.
While the chicken is cooking, add the mayonnaise, sweet chilli sauce, hot sauce (or sriracha) and honey to a small bowl and stir to combine. Set aside.
Serve the bang bang chicken on top of bowls filled with steamed rice. Top with edamame beans, sliced avocado, carrot, cucumber and thinly sliced spring onions. Drizzle over plenty of that delicious spicy bang bang sauce and serve straight away!