Prepare the Chicken:
In a large bowl, combine the cubed chicken thighs, olive oil, paprika, garlic powder, black pepper, cayenne pepper, and salt. Toss until the chicken is evenly coated.
Thread the Skewers:
Thread the seasoned chicken pieces onto skewers, filling about ½ to ¾ of each skewer.
Make the Bang Bang Sauce:
In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and lime juice until smooth. This will make about 1.5 cups of bang bang sauce.
Pour half of the sauce into a separate bowl and set aside to use after the chicken is cooked (for dipping and glazing).
Grill Instructions:
Brush the skewered chicken with one portion of the bang bang sauce, making sure to coat all sides.
Grill the chicken skewers over medium-high heat for 15-20 minutes, turning often until the chicken is caramelized and reaches an internal temperature of 165°F. Continue brushing with sauce as they cook.
Air Fryer Instructions:
Place the skewers in a single layer in the air fryer basket (you may need to work in batches). Air fry at 400°F for 10-12 minutes, flipping halfway through. The chicken will be done when it reaches an internal temperature of 165°F.
Finish and Serve:
Once the chicken skewers are fully cooked, brush them with the reserved bang bang sauce and drizzle with hot honey (if using). Serve immediately, using any extra sauce for dipping.