In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper until smooth.

Add the chicken pieces to the marinade, tossing to coat. Cover and refrigerate for at least 1 hour or overnight.

Preheat your grill or grill pan to medium-high heat, about 375°F (190°C).

Thread marinated chicken onto soaked skewers, leaving space between pieces for even cooking.

Grill skewers for 10-15 minutes, turning every 3-5 minutes until chicken is browned and reaches an internal temperature of 165°F (75°C).

Allow skewers to rest for 2-3 minutes off heat. Serve with any remaining sauce and garnish if desired.