Cut the chicken into even 1 to 1.5-inch chunks and pat them completely dry with paper towels. Toss the chicken with olive oil, salt, pepper, garlic powder, and smoked paprika until every piece is well coated.

Make the bang bang sauce by whisking together mayonnaise, sriracha, honey, and rice vinegar in a small bowl until smooth and creamy. Taste and adjust the spice or sweetness to your preference. Reserve half the sauce (about 1/4 cup) for serving and use the rest for basting.

Thread the chicken pieces onto the skewers, leaving a small gap between each piece for even cooking. If using wooden skewers, make sure you've soaked them in water for at least 30 minutes to prevent burning.

Preheat your grill to medium-high heat and lightly oil the grates using a paper towel dipped in oil. Place the skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes until the chicken reaches an internal temperature of 165°F and has nice char marks.

During the last 2-3 minutes of grilling, brush the skewers generously with the bang bang sauce. Watch carefully as the sugars in the sauce can burn quickly. Remove from heat and let rest for 2-3 minutes.

Drizzle with the reserved sauce or serve it on the side for dipping. Garnish with chopped green onions and sesame seeds if desired. Serve immediately while the chicken is hot and juicy.