In a small bowl, combine kosher salt, black pepper, and paprika.

Pat the chicken thighs dry and season both sides with the spice mix.

Heat oil in a nonstick skillet over medium heat until shimmering.

Add seasoned chicken thighs and cook for 5 minutes without moving.

Flip the chicken thighs and reduce heat, cooking for 5-7 minutes.

In a mixing bowl, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, sriracha, and honey.

Remove chicken from skillet and cover with foil to keep warm.

In the same skillet, add the sauce and simmer for 1-2 minutes.

Return chicken to skillet, coat with sauce, and cook for 1 additional minute.