Into a mixing bowl, add Panko Breadcrumbs (2 cup), Ground Turmeric (1/2 teaspoon), Garlic Powder (1 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Onion Powder (1/2 teaspoon), Chili Powder (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Dried Oregano (1 teaspoon), Salt (1 teaspoon) and mix well.
Place the Boneless, Skinless Chicken Thigh (1 pound), diced into popcorn chicken-sized pieces, in the Corn Flour (2 tablespoon) and roll around until coated. Dust off the excess and place chicken in the Egg (2). Coat throughly.
Transfer chicken to the panko crumb spice mix. Coat all sides and place on a baking tray for 5 minutes before frying.
Heat the Vegetable Oil (to taste) to 350 degrees F, or 180 degrees C, and fry the chicken in batches for 2-5 minutes, or until golden brown and cooked through. If your chicken pieces are larger, then obviously they will need more cooking time. Remove and place on paper towel.
Place the Mayonnaise (1 cup), Sambal (2 teaspoon), and Lime Juice (1 teaspoon) in a bowl and mix until combined.
Place the fried chicken pieces in the Waffle Cones (4). Drizzle with chilli mayo and Maple Syrup (2 tablespoon). Garnish with Lime (1). Serve immediately. Enjoy!