1-First Step: Prepare Chicken and Marinade

Cut chicken breasts into uniform 1-inch cubes for even cooking. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and black pepper to create the marinade.

2-Second Step: Marinate the Chicken

Add chicken pieces into the marinade and toss well to coat evenly. Cover and refrigerate for at least 30 minutes to enhance flavor and tenderness. For vegan versions, marinate tofu or tempeh in the same way.

3-Third Step: Thread Chicken Onto Skewers

Soak wooden skewers in water for at least 30 minutes to prevent burning during cooking. Thread 4-5 chicken cubes onto each skewer, ensuring pieces are snug but not overcrowded.

4-Fourth Step: Prepare the Bang Bang Sauce

In a small bowl, mix mayonnaise, Thai sweet chili sauce, sriracha, and honey until smooth. Reserve half for serving and brush the other half over the skewers before cooking.

5-Fifth Step: Cook the Mini Chicken Skewers

Air Fryer: Preheat to 400°F (204°C). Arrange skewers in a single layer in the basket and cook for 11-12 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).

Oven: Preheat to 400°F (204°C). Place skewers on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway. Brush with reserved sauce after baking.

Grill: Cook over medium-high heat for 8-10 minutes per side. Brush with reserved sauce after grilling for an extra punch of flavor.

6-Sixth Step: Rest and Serve

Remove cooked skewers and let them rest for a few minutes. Brush or drizzle with reserved bang bang sauce before serving. Garnish with fresh herbs or a squeeze of lemon if desired.