5 wooden skewers 2 lbs chicken thighs 2 TBSP olive oil 2 TSP kosher salt 1 TBSP honey 2 TSP paprika 1 TSP garlic powder 1 cup mayonnaise or greek yogurt 1/3 cup Thai sweet chili sauce 1 TBSP sriracha To garnish: green onions, sesame seeds, lime juice

1. Prep chicken & skewers: Soak 5 (8-inch) bamboo skewers in a shallow dish of water for at least 20 minutes. Pat the chicken thighs dry and slice into 1 1/2-inch square pieces.
2. Season chicken: Add the chicken thighs to a medium bowl. Drizzle with olive oil and toss with salt, honey, paprika, and garlic powder until evenly coated.
3. Skewer chicken: Skewer the chicken pieces onto the skewers and pack them very tightly.
4. Whisk the bang bang sauce: Add the mayo, Thai sweet chili sauce, and sriracha to a medium bowl. Reserve 1/2 of the sauce in a small bowl for later (to top and serve). Brush the the remaining half over the chicken skewers.
5. Air Fry: Preheat the air fryer to 400°F and spray with nonstick spray. Add the skewers to the air fryer basket and air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165. Brush with the remaining sauce or serve it on the side.