Pat the chicken thighs dry with paper towels to ensure a crispy finish.

In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well.

In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, minced garlic, and grated ginger until smooth.

Coat each chicken thigh in the seasoned flour mixture, shaking off any excess.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add the chicken thighs to the skillet, skin-side down, and sear for 6-7 minutes until golden brown.

Flip the chicken thighs, reduce heat to medium, and cook for another 20-25 minutes until internal temperature reaches 165°F.

Brush half of the Bang Bang sauce over the hot chicken thighs and serve.