If using wooden skewers, place them in a bowl of water to soak for at least 30 minutes to prevent burning during cooking. While skewers soak, cut the chicken into 1-inch cubes, ensuring they're uniform in size for even cooking throughout. This consistency is crucial so all pieces cook at the same rate.

In a bowl, combine the olive oil, paprika, garlic powder, salt, and pepper to create a dry rub mixture. Add the cubed chicken and toss thoroughly until all pieces are evenly coated with the seasoning. I like to let the chicken sit for 5-10 minutes so the spices can start to penetrate the meat—this builds better flavor than rushing straight to the skewer.

In a separate bowl, whisk together the mayonnaise, chili sauce, sriracha, honey, and lime juice until smooth and well combined. Taste and adjust the heat level or sweetness to your preference—the lime juice brightens the whole sauce. Divide the sauce into two equal portions: one for brushing before cooking and one for finishing the skewers after cooking.

Remove the soaked skewers from water and thread 4-5 seasoned chicken pieces onto each skewer, leaving a small gap between pieces for air circulation. Arrange the skewers on your air fryer basket or tray, then brush generously with half of the bang bang sauce from Step 3, coating all sides. Reserve the remaining sauce for finishing after cooking—this two-stage saucing technique ensures you get fresh, vibrant flavor without burning the sauce during cooking.

Preheat your air fryer to 400°F. Once heated, place the sauced skewers in the basket in a single layer without overcrowding (work in batches if needed). Air fry for 11-12 minutes total, flipping the skewers halfway through (around the 5-6 minute mark) to ensure even cooking and browning on all sides.

Remove the skewers from the air fryer and transfer to a serving platter. Immediately brush or drizzle the reserved bang bang sauce from Step 3 over the hot chicken skewers, allowing it to coat and slightly glaze the cooked chicken. Serve immediately while the skewers are still warm and the sauce is at its freshest.