Cut chicken into 1–1.5 inch cubes for even cooking.

Toss with soy sauce, rice vinegar, and sesame oil. Let sit for 10–15 minutes, or up to 1 hour in the fridge.

Tip: Short marinades penetrate the surface quickly — cutting tight, uniform pieces ensures consistent cook time.

Whisk mayonnaise (or Greek yogurt), sweet chili sauce, sriracha, honey, and lime juice until smooth.

Taste and adjust sweetness or heat.

Tip: If the sauce is too thick, add a teaspoon of water at a time to reach desired drizzling consistency.

Thread chicken onto skewers, leaving a small space between pieces.

Grill over medium-high heat or sear in a hot cast-iron pan with a little oil: about 3–4 minutes per side until internal temp reads 165°F (74°C).

Tip: Resist the urge to move the chicken too early — a proper sear forms the caramelized crust that contrasts the creamy sauce.

Brush skewers with sauce or serve sauce on the side for dipping.

Garnish with scallions, sesame seeds, and an extra squeeze of lime.