• If you are using wooden skewers, start soaking them in water. Make sure the skewers soak for at least 30 minutes before going on the grill.
• In a large bowl, combine the cubed chicken breasts, oil, paprika, garlic powder, salt, and pepper. Toss to evenly coat the chicken.
• Working one skewer at a time, thread 4-5 chicken cubes onto each.
• In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well. This will make about 1 ¾ cups bang bang sauce.
• Pour half of the sauce into a separate bowl and set aside to use after the chicken has been cooked. Use the rest of the sauce to brush evenly over the chicken.

Air Fryer

• Add the skewers to the basket of your air fryer in a single layer. (Depending on the size of the air fryer, you may have to work in batches.)
• Air fry* at 400°F for 11-12 minutes, flipping halfway. Chicken is fully cooked when it reaches an internal temperature of 165°F.
• Transfer the skewers to a plate and drizzle or brush with the reserved bang bang sauce. Serve immediately.

Oven

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Place the seasoned cubes of chicken onto the skewers, then onto the lined baking sheet. (Do not brush the chicken with bang bang sauce until after baking in the oven.)
• Cook the chicken skewers for 20-25 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165°F.
• Remove from the oven. Brush with the bang bang sauce and serve.

Grill

• Thread the seasoned chicken onto the skewers. (Wait until after grilling to brush with the bang bang sauce.) Grill over medium-high heat for 8-10 minutes per side, or until the chicken reaches an internal temperature of 165°F.
• Brush the grilled chicken with the bang bang sauce.