In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. The sauce should be pourable but thick enough to coat the back of a spoon. Set aside at room temperature.

Pat salmon pieces completely dry with paper towels - this is crucial for getting crispy edges. In a large bowl, toss the salmon with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper until evenly coated. Handle gently to keep pieces intact.

Preheat air fryer to 400°F for about 3 minutes.

Arrange salmon bites in a single layer in the air fryer basket with space between pieces. Depending on air fryer size, you'll fit about 12-15 pieces per batch. Air fry for 8-10 minutes, shaking basket gently at the 5-minute mark, until edges are golden and crispy and salmon reaches 145°F internal temperature.

Transfer hot salmon bites to serving platter immediately. Drizzle with half the Bang Bang sauce and serve remaining sauce on the side for dipping.