Pat the salmon cubes thoroughly dry using paper towels to remove all surface moisture. Toss the dried salmon with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Ensure each piece is evenly coated with the seasoning mixture.

In a mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and fresh lime juice until smooth and creamy. Taste and adjust sweetness or spice level to your preference. Set the sauce aside.

Choose your cooking method. For pan-searing: Heat a large skillet over medium-high heat with a touch of oil and cook salmon cubes for 2-3 minutes per side until golden brown and crispy. For baking: Preheat oven to 400°F (200°C), arrange salmon on a parchment-lined baking sheet, and bake for 10-12 minutes. For air-frying: Preheat air fryer to 375°F (190°C) and cook for 8-10 minutes, shaking the basket halfway through. Cook until salmon reaches an internal temperature of 145°F.

Transfer the cooked salmon bites to a large bowl. Drizzle the bang bang sauce over them and gently toss until every piece is evenly coated. Alternatively, serve the sauce on the side for dipping.

Transfer to a serving plate and sprinkle with chopped parsley, green onions, or sesame seeds. Serve immediately with lime wedges alongside. Pair with rice, salad, or roasted vegetables for a complete meal.