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In a large bowl, mix the cubed chicken thighs with olive oil and the seasonings until the chicken is well coated.
Take one skewer at a time and thread the chicken pieces onto it, filling about ½ to ¾ of the skewer.
In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and lime juice, mixing thoroughly to create the bang bang sauce.
Set aside half of the sauce in a separate bowl for later use as a dipping sauce and glaze.
Place the chicken skewers on a baking sheet and brush the remaining sauce evenly over the chicken, ensuring to coat in between the pieces.
For grilling, preheat the grill to medium-high heat. Grill the skewers for 15-20 minutes, turning frequently, until the chicken reaches an internal temperature of 165°F. Continue to brush with sauce until it is used up and the chicken is caramelized.
For air frying, arrange the skewers in a single layer in the air fryer basket (you may need to do this in batches). Air fry at 400°F for 10-12 minutes, flipping halfway through, until the chicken is fully cooked at 165°F.
Once cooked, transfer the skewers to a plate and drizzle or brush with the reserved bang bang sauce and a drizzle of hot honey if desired. Serve immediately.