Cut the boneless, skinless chicken breasts into uniform bite-sized pieces, approximately 1 to 2 inches in size.

In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Season with salt and pepper to taste.

Combine half of the prepared bang bang sauce with the chicken pieces in a large bowl. Toss thoroughly and let marinate in the refrigerator for at least 30 minutes.

Preheat your grill to medium-high heat (375°F to 450°F). Soak wooden skewers in water if using them.

Thread marinated chicken pieces onto the skewers, leaving space between each piece for better cooking.

Grill the skewers for about 10-15 minutes, turning occasionally until the chicken reaches an internal temperature of 165°F (75°C).

Brush the skewers with reserved bang bang sauce during the last 2 minutes of grilling.

Let skewers rest briefly before garnishing with chopped green onions and sesame seeds. Serve hot with extra dipping sauce.