In a bowl, combine milk and sriracha. Add the chicken pieces and let soak for at least 30 minutes (up to 4 hours).

In a separate bowl, whisk together flour, powdered sugar, paprika, garlic powder, chili powder, salt, and pepper.

Remove chicken from milk mixture, dredge in the seasoned flour, and shake off any excess.

Arrange on a well-oiled sheet pan, drizzle lightly with avocado oil, and bake at 415°F for 15 minutes, flipping halfway through.

Ensure chicken is fully cooked (internal temperature 165°F).

In a small bowl, whisk together mayonnaise, mustards, honey, salt, pepper, and lemon juice.

Adjust to taste—add more lemon for brightness or honey for sweetness.

Chill in the refrigerator while preparing the salad.

Start with a generous bed of butter lettuce and arugula.

On one side, layer sliced avocado drizzled with olive oil and topped with chives.

Add a row of halved cherry tomatoes, then bacon crumbles.

Arrange the spicy popcorn chicken in a row, followed by shredded cheddar cheese.

Sprinkle with parsley and extra chives for garnish.

Drizzle with the mayo-forward green goddess dressing and serve immediately.