• In a large bowl, toss the cubed chicken thighs with olive oil, garlic powder, paprika, black pepper, cayenne, and salt, ensuring the chicken is thoroughly coated.
• Thread the seasoned chicken pieces onto skewers, filling them about halfway to three-quarters full. Set aside.
• In a medium bowl, whisk together the mayonnaise, sweet Thai chili sauce, Sriracha, and lime juice until smooth. This mixture will yield about 1.5 cups of bang bang sauce.
• Divide the sauce, setting half aside for serving later. Use the remaining sauce to coat the chicken skewers, brushing generously between the pieces.

Grilling method:

• Preheat your grill to medium-high heat. Grill the skewers for 15-20 minutes, turning them frequently until the chicken reaches an internal temperature of 165°F. Brush the skewers with the sauce as they cook, ensuring even caramelization.

Air Fryer method:

• Place the skewers in a single layer in your air fryer basket. Air fry at 400°F for 10-12 minutes, flipping them halfway through. The chicken is done when it reaches an internal temperature of 165°F. Once cooked, transfer the skewers to a plate, and drizzle or brush them with the reserved bang bang sauce and hot honey if desired. Serve hot and enjoy!