In a large bowl, combine flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well.

Dip each piece of chicken into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat with panko breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 5-7 minutes per side.

Remove the chicken from the skillet and drain on paper towels.

In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil.

Toss the crispy chicken in the sauce mixture until well coated.

Serve immediately, garnished with sliced green onions and sesame seeds.