Prepare the Chicken

• Cut the Chicken: Slice the chicken into bite-sized cubes to ensure even cooking and easy skewering.
• Season the Chicken: In a large bowl, mix olive oil, garlic powder, smoked paprika, salt, black pepper, chili powder, and onion powder. Add the chicken pieces and toss until evenly coated.

Marinate the Chicken

• Marination: Cover the seasoned chicken and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Prepare the Skewers

• Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
• Assemble the Skewers: Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.

Cook the Skewers

• Grilling Method:

  • Preheat the grill to medium-high heat (375–400°F / 190–200°C).
  • Lightly oil the grates to prevent sticking.
  • Grill the skewers for 4–5 minutes per side, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

• Oven-Baked Method:

  • Preheat the oven to 400°F (200°C).
  • Line a baking sheet with parchment paper or foil and place a wire rack on top.
  • Arrange the skewers on the rack and bake for 15–18 minutes, flipping halfway through.
  • For extra crispiness, broil on high for 2–3 minutes at the end.

• Air Fryer Method:

  • Preheat the air fryer to 375°F (190°C).
  • Lightly spray the basket with oil and place the skewers in a single layer.
  • Air fry for 10–12 minutes, flipping halfway through, until the chicken is crispy and fully cooked.

Make the Bang Bang Sauce

• In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice or rice vinegar until smooth.

Serve

• Brush or drizzle the Bang Bang sauce over the cooked skewers. Alternatively, serve the sauce on the side for dipping.
• Garnish with chopped green onions, sesame seeds, or crushed peanuts for extra flavor and texture.