Marinate chicken with 1 1/2 cups buttermilk, 2 tbsp lemon juice, 2 tbsp soy sauce, 1/4 cup hot sauce, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, 1 tsp black pepper, and salt. Mix well, cover, and refrigerate for at least 30 minutes, or 2-4 hours.
In a bowl, whisk together flour, cornstarch, baking powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, 1 tsp black pepper, and salt.
Remove chicken from the buttermilk mixture and coat well in seasoned flour, pressing the flour onto the chicken. Dip back into the reserved buttermilk marinade, then coat again in flour, pressing and squeezing the flour onto the chicken for a thick, craggy coating. Let rest for 5-10 minutes.
Heat oil to 350°F and fry in batches for 4-6 minutes, turning occasionally, until golden and the chicken reaches 165°F. Transfer to a wire rack to keep crispy.
For the sauce, add honey, ketchup, 1 tbsp soy sauce, 1 tbsp lemon juice, 1/4 cup hot sauce, chili garlic sauce, minced garlic, and salt to a saucepan. Simmer over medium-low heat for 2-3 minutes until glossy and slightly thickened.
Turn heat to low and whisk in the cold butter. Lightly brush the sweet chili garlic glaze over the chicken tenders.
For the ranch, whisk mayonnaise, sour cream, 2 tbsp buttermilk, 1/2 tsp garlic powder, 1/2 tsp onion powder, dried parsley, dried dill, 1/4 tsp black pepper, 1 tsp lemon juice, and salt together. Refrigerate for 15-30 minutes and serve with the chicken.
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