Drain the fruit cocktail for at least 20 minutes then transfer to a mixing bowl.
Whisk together the mayonnaise, cream and milk. Pour over the drained fruit cocktail and toss. Set aside.
Pat the chicken fillets dry with paper towels. Cut the meat into one-inch cubes. Place in a bowl. Add the salt, pepper, garlic powder and onion powder. Mix well.
Stir together the cornstarch and flour. Add to the chicken and toss to coat each piece well.
Heat the cooking oil in a wok or frying pan. Fry the chicken cubes (in batches if your wok or frying pan is on the small side) until golden and crisp, about three to four minutes. Scoop out and drain well.
Toss the hot chicken with the prepared fruit cocktail.
Serve the hot chicken salad at once.