Cut the skinless, boneless salmon fillets into 1-1.5 inch cubes and pat dry with paper towels.

In a large bowl, toss the salmon cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional cayenne pepper until evenly coated.

In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Adjust the heat if necessary.

Heat a non-stick skillet over medium-high heat for about 2 minutes, add a splash of olive oil, and carefully place the seasoned salmon cubes in a single layer. Sear for 2-3 minutes on each side until golden brown.

Transfer the cooked salmon bites to the bowl with the Bang Bang sauce and gently toss to coat before serving.