Cup of Yum
1. 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.
2. In a large bowl, combine the cubed chicken breasts, oil, paprika, garlic powder, salt, and pepper. Toss to evenly coat the chicken.
3. Working one skewer at a time, thread 4-5 chicken cubes onto each.
4. 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.
5. 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

1. 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.)
2. Air fry* at 400°F for 11-12 minutes, flipping halfway. Chicken is fully cooked when it reaches an internal temperature of 165°F.
3. Transfer the skewers to a plate and drizzle or brush with the reserved bang bang sauce. Serve immediately.

Oven

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 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.)
3. Cook the chicken skewers for 20-25 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165°F.
4. Remove from the oven. Brush with the bang bang sauce and serve.

Grill

1. 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.
2. Brush the grilled chicken with the bang bang sauce.