Cut chicken into roughly 1-inch cubes. Season with salt and pepper.

Set up a dredging station: bowl of cornstarch, bowl with beaten egg, and bowl with breadcrumbs.

Soak wooden skewers for at least 30 minutes, or use metal skewers.

In a small bowl, whisk together 1/2 cup mayonnaise, 1–2 tablespoons sweet chili sauce, and 1 teaspoon Sriracha.

Taste and adjust — add more sweet chili for sweetness or extra sriracha for heat. Keep sauce chilled until ready to serve.

Coat each chicken piece in cornstarch, dip in egg, then press into breadcrumbs. Thread 4–6 pieces onto each skewer.

To fry: heat 1/2–1 inch of neutral oil (vegetable or canola) to about 350°F (175°C). Fry skewers 2–3 minutes per side until golden and internal temp reaches 165°F (74°C). Drain on a wire rack or paper towels.

To bake: place skewers on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden and cooked through.

To air-fry: preheat to 400°F (200°C) and air-fry in a single layer for about 8–10 minutes, flipping halfway.

Either brush the sauce onto hot skewers or toss skewers briefly in a shallow bowl of sauce for a more even coating.

Garnish with chopped cilantro or sliced green onions and a lime wedge for brightness. Serve immediately.