• Remove the chicken from the packaging and cube into even pieces, about 1 inch in size.
• In a large bowl, mix soy sauce, sesame oil, garlic, ginger, salt, and pepper. Add the cubed chicken to the bowl, toss to coat, and marinate for 30 minutes (or up to 2 hours for more flavor) in the refrigerator.
• In a small bowl, whisk together sweet chili sauce, mayonnaise, sriracha, honey, lime zest, and juice. Adjust the spice level to your preference by adding more or less sriracha.
• If using bamboo skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.

Grilling Method

• Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The chicken should reach and internal temperature of 165 F.
• Brush the cooked chicken skewers generously with the Bang Bang Sauce while still hot. Reserve some sauce for dipping.

Oven Method

• Preheat your oven to 425°F and line a baking sheet with parchment paper or foil for easy cleanup.
• Arrange the skewers on a wire rack placed over the baking sheet (to allow even cooking) or directly on the sheet.
• Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through and lightly browned. For extra char, broil for an additional 1-2 minutes at the end.
• Brush with the Bang Bang Sauce while hot, garnish, and serve.

Air Fryer Method

• Preheat the air fryer to 350 F.
• Arrange the skewers in a single layer in the air fryer basket, ensuring they do not overlap. Work in batches if needed.
• Air fry for 10-12 minutes, flipping the skewers halfway through, brush both sides with sauce, and continue cooking until the chicken reaches an internal temperature of 165°F and is golden brown.
• Brush the skewers again with the Bang Bang Sauce immediately after cooking. Garnish and serve.