Remove skin from salmon fillets if needed. Pat salmon completely dry with paper towels to remove all excess moisture. Cut into uniform 1-inch cubes for even cooking.

In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Add salmon cubes and toss gently to coat evenly. Sprinkle cornstarch over salmon and toss again, ensuring light even coating without clumps.

Make the Bang Bang sauce by whisking together mayonnaise, Thai sweet chili sauce, sriracha (start with 1 tablespoon), honey, and lime juice in a small bowl until smooth. Taste and adjust spice level, then set aside half for serving.

Preheat air fryer to 400°F. Arrange salmon bites in a single layer in the basket with space between each piece. They should not touch or overlap. A standard basket holds 12-15 pieces. Air fry for 8-10 minutes, gently shaking basket at 4-minute mark. Salmon should reach 145°F internal temperature, be opaque throughout, and flake easily.

For oven method: Preheat oven to 400°F. Line baking sheet with parchment paper and arrange salmon cubes 1-2 inches apart. Roast for 10 minutes, then broil for 2-3 minutes until golden, watching carefully to prevent burning.

Transfer cooked salmon to serving platter. Drizzle with Bang Bang sauce or toss directly in sauce for fuller coverage. Garnish with sesame seeds, green onions, and cilantro. Serve immediately with reserved sauce for dipping.