In a large bowl, combine the flour, salt, pepper, garlic powder, and onion powder. Mix well.

In another bowl, whisk the eggs until well beaten.

Place the panko breadcrumbs in a third bowl.

Dredge each piece of chicken in the flour mixture, shaking off any excess. Dip it into the beaten eggs, then coat it in the panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken pieces in batches, frying until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

In a separate saucepan, combine the sweet chili sauce, soy sauce, and rice vinegar over medium heat. Stir until warmed through.

Once all the chicken is cooked, toss it in the sweet chili sauce mixture until well coated.

Serve the chicken hot, garnished with sliced green onions and sesame seeds if desired.