Pat chicken breasts completely dry with paper towels. Pound each breast to ½-inch even thickness using a meat mallet. Season generously with salt and pepper on both sides. Let sit at room temperature for 15 minutes before breading.

Arrange three shallow dishes in a row. Mix flour with half the garlic powder, onion powder, and paprika in dish one. Beat eggs with a splash of water in dish two. Combine panko with remaining spices in dish three.

Coat each chicken piece in flour first and shake off excess. Dip in egg mixture and let excess drip off. Press firmly into panko on both sides - really press it in. The pressing step is critical for coating that stays on during frying.

Whisk together mayonnaise, sriracha, sweet chili sauce, and honey in a mixing bowl. Add minced fresh garlic and lime juice. Start with 3 tablespoons sriracha and adjust to taste. Let flavors meld for 10 minutes while chicken rests.

Heat ½ inch of vegetable oil in large skillet over medium-high heat to exactly 350°F. Use a cooking thermometer to monitor temperature. Test with a bread cube - it should sizzle and brown in about 60 seconds.

Fry only 2-3 pieces at a time without crowding the pan. Cook 4-5 minutes per side until deep golden brown and internal temperature reaches 165°F. Monitor oil temperature constantly and adjust heat to maintain 350°F. Transfer to wire rack.

Lightly toast slider buns in a dry skillet or under the broiler for 1-2 minutes. This creates structure that won't get soggy from the sauce.

Spread generous dynamite sauce on both sides of each bun. Layer crisp lettuce on the bottom bun. Add hot fried chicken. Top with cucumber slices, pickles, and cheese if using. Add more sauce and top bun. Serve immediately while chicken is hot and crispy.