Cook pasta in a large pot of salted water according to package directions until al dente. Before draining, scoop out and reserve 1/2 cup of pasta water. Set cooked pasta aside.

In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper. Toss chicken pieces in the mixture until every piece is thoroughly coated with no bare spots.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Test by dropping in a pinch of coating — it should sizzle immediately. Fry chicken in batches for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and adjust heat level to your preference.

Wipe the skillet clean and melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Watch carefully to avoid burning.

Add cooked pasta and bang bang sauce to the skillet. Toss together, adding reserved pasta water one tablespoon at a time until the sauce is silky and coats every piece. Gently fold in the crispy chicken last to preserve crunch.

Remove from heat and garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately while chicken is still crispy.