Preheat oven to 400F.
Lightly grease a baking sheet with cooking spray and set aside.
Add egg whites to a large ziploc bag; add cauliflower florets, close the bag, and shake it around until everything is well combined.
In a separate ziploc bag combine panko crumbs, paprika, cumin, garlic powder, salt, and pepper; add cauliflower florets to the bag, close it, and shake it around until everything is well combined.
Transfer cauliflower florets to previously prepared baking sheet; bake for 15 to 18 minutes, or until tender and lightly browned.
In the meantime, prepare the sauce.
In a nonstick skillet set over medium heat, combine sesame oil, honey, soy sauce, vinegar, chili sauce and garlic; bring to a simmer.
Simmer for 10 minutes.
In a small mixing bowl combine cornstarch and water and stir until cornstarch is dissolved.
Add cornstarch mixture to soy sauce mixture and stir to combine; remove from heat.
Remove cauliflower florets from oven and either add them to the sauce OR pour sauce over the florets. Mix until well combined.
Garnish with toasted sesame seeds and green onions.
Serve as appetizer or serve over rice.