Instructions

1. 1

   If using wooden skewers, soak them in water for at least 20 minutes so they do not burn during cooking. Pat the chicken pieces dry with paper towels so the seasoning sticks evenly.

2. 2

   Add the chicken to a large bowl with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until every piece looks evenly coated and slightly glossy.

3. 3

   Thread the chicken onto skewers, leaving a little space between pieces so the heat can circulate. Crowding the chicken too tightly can prevent the edges from browning.

4. 4

   In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and pale orange. The sauce should taste creamy first, then slightly sweet and spicy at the end.

5. 5

   Grill the skewers over medium-high heat for 10-12 minutes, turning every few minutes, until the chicken has light char marks and the edges are caramelized. The center should look opaque and juicy, not glossy or pink.

6. 6

   Brush or drizzle the bang bang sauce over the hot skewers during the last minute of cooking or right before serving. The warm chicken helps the sauce settle into every crevice.

7. 7

   Finish with green onions, sesame seeds, and a squeeze of lime if desired. Serve immediately while the sauce is still creamy and the chicken is hot.