In a large bowl season the chicken pieces with salt, pepper, garlic powder, onion powder, and sazon con achiote; set aside.
In a large frying pan, add canola oil about three inches up the side of the pan. Heat oil to 350 degrees F.
Add the all-purpose flour and seasoned chicken chunks into a air tight bag. Shake the bag for a few seconds making sure all of the chicken pieces are coated with flour.
Once the oil reaches 350 degrees F. add pieces of popcorn chicken, making sure not to overcrowd the pan. Cook chicken for 2-3 minutes, turning consistently, until golden brown.
Remove popcorn chicken with a slotted spoon on to a paper towel to remove any excess oil.
While the popcorn chicken is cooking make the dipping sauce. In a bowl combine the mayo, hot sauce, and garlic.
Serve mayo hot sauce with popcorn chicken.