1-First Step: Prep the chicken. Cut 2 pounds boneless skinless chicken breasts into 1-inch cubes. Uniform size ensures even cooking. Pat dry for better seasoning stick.

2-Second Step: Season the chicken. In a large bowl, toss chicken cubes with 1 tablespoon extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Coat evenly. Let sit 5 minutes if time allows. Use thighs for juicier option.

3-Third Step: Soak and thread skewers. Soak wooden skewers in water for 30 minutes to prevent charring. Metal ones work too. Thread 4-5 chicken cubes per skewer. Press tight for stability.

4-Fourth Step: Make the Bang Bang sauce. Mix 1 1/4 cups mayonnaise, 2/3 cup Thai sweet chili sauce, 2 teaspoons Sriracha, and 2 tablespoons honey. Whisk smooth. Makes 1 3/4 cups. Set half aside; brush rest on skewers lightly before or after cooking.

5-Fifth Step: Choose your cooking method.Air Fryer Method: Place skewers in single layer at 400°F. Cook 11-12 minutes, flip halfway. Reach 165°F internal temp. Brush with reserved sauce. Quick and crispy!Oven Method: Preheat to 400°F. Line baking sheet with parchment. No sauce first. Bake 20-25 minutes, flip halfway to 165°F. Brush sauce after. Easy cleanup.Grill Method: Heat to medium-high. No sauce at start. Grill 8-10 minutes per side to 165°F. Brush sauce last. Smoky flavor shines.

6-Final Step: Serve hot. Brush with reserved sauce. Pair with rice, veggies, or as appetizers. Garnish with green onions or sesame seeds. Dig in! For dietary tweaks, sub tofu in vegan version during prep.