In a bowl, combine lukewarm water, lukewarm milk, honey, and instant yeast. Stir gently and allow the mixture to sit for about 5 minutes until frothy.

Add a beaten egg and sunflower oil to the yeast mixture, stirring well. Gradually incorporate flour, salt, and softened butter, mixing until a sticky dough forms. Knead for 10-12 minutes until smooth.

In a small bowl, mix grated Parmesan cheese, cayenne powder, onion powder, and black pepper until well combined.

Cut chicken fillets into bite-sized pieces. Add sambal oelek, soy sauce, and spices, mixing thoroughly to coat the chicken. Marinate in the refrigerator for 1-2 hours.

Gently deflate the risen dough and divide it into 14 equal pieces. Shape each piece into a ball.

Roll each dough ball into a rectangle about 1/4 inch thick, fold it in half lengthwise, brush with milk, and dip into the cheese topping.

Place the prepared buns on a parchment-lined baking sheet, cover, and allow them to rise for an additional 30 minutes. Preheat the oven to 200°C (392°F) and bake for 12-15 minutes until golden brown.

Coat the marinated chicken pieces in cornstarch. Fry in hot oil for about 5-7 minutes per side until golden brown. Drain on paper towels.

Mix mayonnaise, chili sauce, and sambal to create a dip. Toss the fried chicken pieces in the sauce to coat evenly.

Once the buns have cooled slightly, gently open them and fill each with the saucy fried chicken. Serve with fresh vegetables or your favorite dipping sauce.