In a mixing bowl, combine 1 cup of lukewarm water, 1/2 cup of lukewarm milk, 2 tablespoons of honey, and 2 teaspoons of instant yeast. Let this mixture rest for about 5 minutes until it becomes frothy.

Once the yeast has activated, add one beaten egg and 2 tablespoons of sunflower oil to the bowl. Stir well to combine.

In a separate bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt. Gradually add this mixture to the wet ingredients to form a dough.

Knead the dough for about 10 to 12 minutes until it becomes smooth and elastic. Form it into a ball.

Place the dough ball in a lightly greased bowl, cover it with a towel, and let it rise in a warm area for about 1 hour, until doubled in size.

Cut 1 pound of chicken fillet into bite-sized pieces and mix them with 1 tablespoon of sambal oelek, 1 tablespoon of soy sauce, 1 teaspoon of garlic powder, and spices. Cover and refrigerate for at least 30 minutes.

In a bowl, combine 1/2 cup of grated Parmesan cheese, 1 teaspoon of cayenne powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper for the filling seasoning.

After the dough has risen, deflate it and divide it into 14 equal pieces. Roll each piece into a smooth ball and flatten into a rectangle.

Preheat your oven to 200°C (392°F). Brush each flattened dough with milk and dip in Parmesan mixture. Arrange on a baking sheet.

Allow buns to rise for an additional 30 minutes before baking them for 12 to 15 minutes until golden brown.

Fry the marinated chicken in a pan until golden brown and crispy, about 5–7 minutes. Drain on paper towels.

In a bowl, mix 1/4 cup of mayonnaise and 2 tablespoons of chili sauce for the dipping sauce. Toss fried chicken in sauce, fill buns, and serve.