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If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Thread the chicken cubes onto the skewers, leaving a small space between each piece for even cooking.
In a large bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, soy sauce, rice vinegar, minced garlic, and honey (if using). Reserve about ¼ cup of the marinade for basting or serving as a dipping sauce.
Add the chicken skewers to the bowl with the remaining marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to penetrate the chicken.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 3–4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). Baste with the reserved marinade during the last minute of cooking for extra flavor.
Transfer the skewers to a serving platter. Garnish with chopped green onions and sesame seeds. Serve with lime wedges and the optional dipping sauce on the side.