Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth, then reserve half for drizzling and marinate the chicken in the other half for 20 minutes. The sauce should look glossy and coral before it coats the chicken pieces.

Season the chicken with salt, pepper, and garlic powder, then toss to coat evenly with the marinating sauce. Make sure every chunk has a thin, even layer of sauce for better caramelization.

Soak wooden skewers in water for 30 minutes, then thread the chicken onto them. You should see the skewers hold the chunks snugly with small gaps for even charring.

Preheat the grill to medium-high and oil the grates, then place the skewers on the grill. Grill for 5-6 minutes per side until char marks form and the internal temperature reaches 165°F.

Remove the skewers from the grill and drizzle generously with the reserved bang bang sauce. The surface should turn sticky-glossy as the sauce warms and drips.

Garnish with sesame seeds and sliced green onions, then serve with lime wedges. Finish with a bright squeeze of lime right before eating for extra lift.