Preheat and Prep: First, preheat your oven to 200°C (180°C Fan). Line a large baking tray with baking parchment. This makes clean-up so much easier!

Prepare the Chicken: Pat the chicken thigh pieces thoroughly dry with a paper towel. This is a crucial step for getting a crispy coating. Place them in a large bowl.

Create the Coating: In a separate, smaller bowl, whisk together the cornflour, smoked paprika, garlic powder, salt, and pepper until well combined.

Coat the Chicken: Drizzle the vegetable oil over the chicken pieces and toss well to ensure every piece is lightly coated. Then, sprinkle the cornflour mixture over the chicken and toss again until each piece has a thin, even coating. What works best for me is using my hands to really work the coating onto the chicken.

Arrange and Bake: Spread the coated chicken pieces onto your prepared baking tray in a single layer. Make sure there is space between each piece; this helps them get crispy instead of steaming. If needed, use two trays. Bake for 20-25 minutes, flipping the pieces halfway through, until they are golden brown, crisp, and cooked through.

Make the Sauce: While the chicken is baking, prepare the sauce. In a medium bowl, whisk together the mayonnaise, sweet chilli sauce, Sriracha, rice vinegar, and honey until smooth and creamy. Taste and adjust the Sriracha to your preferred level of spice.

Combine and Serve: Once the chicken is cooked, remove it from the oven and let it rest on the tray for just a minute or two. This helps the coating set. Transfer the warm chicken to a large bowl, pour over the Bang Bang sauce, and gently toss until every piece is gloriously coated.

Garnish: Serve the chicken immediately, garnished with a generous sprinkle of sliced spring onions, toasted sesame seeds, and fresh coriander.