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Add the mayonnaise, Thai sweet chili sauce, sriracha, honey, and rice wine vinegar to a large bowl and whisk to combine.
Cut the chicken thighs into 2-inch by 1-inch rectangles (there may be some variance in size, and that’s okay!).
Trim the wooden skewers so that they’ll fit in your air fryer (poultry shears intended for deboning a chicken work great for snipping wooden skewers). Fold each chicken thigh “rectangle” in half, and tightly pack 6-7 pieces onto each wooden skewer, repeating until you’ve worked through the whole batch. Season the chicken with salt and pepper.
Using a basting brush, brush all sides of each skewer with the sauce. Place in the air fryer at 350°F for 5 minutes, baste again with more sauce, cook for 5 minutes more, then baste again, and cook for one last 5 minute spell, for a total cooking time of 15 minutes. The chicken will be golden brown in color. Repeat as needed to work through the whole batch.
Garnish with fresh green onions and serve alongside more bang bang sauce, white rice and sliced cucumbers (if you’d like).