For chicken breasts, slice the breast lengthwise into long and thin strips that are similar but a little thinner than chicken tenders. For chicken thighs, trim away the excess fat and slice into bite sizes, about 1.5-inch chunks.

In a large mixing bowl, add the chicken with ingredients from salt to yogurt. Mix and coat evenly then cover the bowl and store it in the fridge to marinate for at least 1 hour or best overnight.

Place skewers over a rimmed baking sheet. For chicken breasts, take one piece and carefully insert the skewer from one end then fold and thread the chicken two to three times. Gently push the piece down the skewer. Repeat the process, leave about 1 to 1.5 inch (2.5 cm - 3.8 cm) top portion free. Try to pack it not too tight or too loose.

For chicken thighs, thread the pieces onto the skewers. For larger pieces, fold/thread the chicken once so they won’t fall off the skewers.

400°F (204°C) for 6 minutes. Open the basket, use a tong to flip the skewers by holding the meat portion. Close the basket. Lower the temperature to 380°F (193°C) and air fry for 4 minutes.

Preheat the grill to medium-high heat. Grill skewers over indirect heat for about 20 minutes until the internal temperature reaches a minimum of 165°F (73.9°C). When flipping the chicken, use a tong and hold the meat portion.

Place the skewers directly under the broiler over a lined baking sheet pan at the highest setting (closest setting to the heating source). Broil for 5 minutes one side, flip, and broil for 5 more minutes the flip side.

As soon as the skewers are out, while still hot, brush with bang bang sauce on all sides. The sauce will melt and add shine and gloss to the skewers. Garnish with chives and lightly sprinkle with furikake, if using. Serve with the remaining bang bang sauce on the side. Serve hot.