In a medium bowl, whisk the eggs and buttermilk. Cut the chicken into 1-inch pieces and add to the egg mixture, making sure they’re fully submerged. In a shallow dish, stir together the flour, garlic powder and salt.
Heat an inch or two of oil in a heavy medium saucepan or deep skillet until it’s hot, but not smoking—a scrap of bread should sizzle when dipped in, or it should be about 350?F if you have a thermometer. Working in batches, remove the chicken pieces from the egg mixture and dredge in the flour, pressing as much onto the chicken as you can (particularly those damp bits of buttermilk and flour). Fry in batches, without crowding the pan, until crisp and deep golden, about 8-10 minutes. Transfer to a paper towel-lined plate.
To make the waffles, in a medium bowl whisk together the flour, baking powder, sugar and salt. In another bowl or measuring cup, whisk the milk, egg and oil. Add to the dry ingredients and stir just to combine. Cook in a preheated waffle iron until golden and crisp, and cut into bite-sized pieces.
In a small saucepan, melt the butter with the syrup and Sriracha, whisking until smooth. In a large bowl, toss the chicken pieces, waffle pieces, popcorn and a drizzle of the spicy maple butter. Serve in bowls, passing extra spicy maple butter at the table. Serves 4.