1. Pat the shrimp dry with paper towels and season lightly with salt and pepper on both sides.

2. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth; taste and adjust the heat, then set aside.

3. In a shallow bowl, stir together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.

4. In a second bowl, whisk the egg and buttermilk until well combined.

5. Place the panko breadcrumbs in a third shallow bowl.

6. Dredge the shrimp in the seasoned flour, shaking off excess, then dip into the egg mixture, and finally press into the panko until well coated; repeat with all shrimp.

7. Preheat the air fryer to 375°F (190°C) and lightly spray the basket with oil.

8. Arrange the breaded shrimp in a single layer in the basket, leaving space between each piece; cook in batches if needed.

9. Air fry the shrimp for 6–8 minutes, flipping halfway through, until golden, crisp, and opaque in the center.

10. Transfer hot shrimp to a large bowl and drizzle over some of the bang bang sauce; gently toss until lightly coated, adding more sauce as desired.

11. Spread the shredded cabbage or coleslaw mix on a serving platter and pile the sauced shrimp on top.

12. Garnish with sliced green onions and toasted sesame seeds, drizzle with any extra sauce, and serve immediately.