Place the cubed potatoes in a large pot and cover with cold water. Add 1/2 teaspoon salt.
Bring to a boil over high heat, then reduce to medium and simmer until potatoes are just tender, about 10-12 minutes.
Drain the potatoes and let them cool slightly.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Add the potatoes in a single layer and cook without stirring for 4-5 minutes until the bottoms are golden and crispy.
Flip the potatoes and cook for an additional 4-5 minutes until all sides are crispy. Remove from heat and let cool slightly.
In a medium bowl, whisk together mayonnaise, sour cream, chili crunch sauce, lemon juice, honey, garlic powder, smoked paprika, black pepper, and the remaining 1/2 teaspoon salt until smooth.
Add the crispy potatoes to the bowl with the dressing and gently toss to coat evenly.
Fold in the sliced green onions and chopped cilantro.
Serve immediately or chill in the refrigerator for 30 minutes to let flavors meld before serving.