Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of starchy pasta water and set aside. Drain the pasta and set aside.

In a mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Add chicken pieces and toss until every piece is thoroughly and evenly coated.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees F. Test by dropping a small pinch of coating into the oil — it should sizzle right away. Fry chicken in batches without crowding the pan, 3 to 4 minutes per side, until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a paper towel-lined plate to drain.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and adjust sriracha as needed.

Carefully wipe the skillet clean. Melt butter over medium heat. Add minced garlic and saute for about 30 seconds until fragrant but not browned.

Add cooked pasta and bang bang sauce to the skillet. Toss together, adding reserved pasta water one tablespoon at a time until the sauce reaches the desired consistency and coats every piece evenly. Gently fold in the crispy chicken pieces at the very end to keep them as crunchy as possible.

Serve immediately topped with sliced green onions, sesame seeds, and fresh cilantro.