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In a large bowl, combine the cubed chicken breasts, olive oil, paprika, garlic powder, salt, and pepper. Toss to evenly coat the chicken.
Working one skewer at a time, thread 4-5 chicken cubes onto each skewer.
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well to create the bang bang sauce.
Pour half of the sauce into a separate bowl and set aside for later. Use the remaining sauce to brush evenly over the prepared chicken skewers.
For air fryer: Add the skewers to the air fryer basket in a single layer. Air fry at 400°F for 11-12 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
For oven: Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the seasoned chicken on the skewers on the baking sheet without brushing on the sauce. Bake for 20-25 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F. Brush with the reserved sauce before serving.
For grill: Thread the chicken onto skewers. Grill over medium-high heat for 8-10 minutes per side, or until the chicken reaches an internal temperature of 165°F. Brush with the reserved sauce before serving.