In a small bowl, whisk together the mayonnaise, sour cream, maple syrup, sriracha, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, and salt until smooth. Taste and adjust the heat or sweetness if needed. Set aside.
Cook the frozen mini waffles according to the package directions until warm and lightly crisp.
Cook the crispy chicken strips or chicken tenderloins according to the package directions until hot and crispy.
Let the chicken cool just enough to handle, then cut each strip into smaller pieces that fit naturally on top of the mini waffles. The pieces do not need to be identical.
Arrange the mini waffles on a large baking sheet. Place one piece of crispy chicken on top of each waffle.
Secure each chicken and waffle bite with a short cocktail pick or appetizer toothpick.
Lightly drizzle the bites with hot honey. Add a small drizzle of maple sriracha dip over the tops if desired, then sprinkle with bacon crumbles and chopped chives.
Transfer the bites to a large white platter. Serve warm with extra maple sriracha dip in a bowl for dipping.
