Step 1: Prepare your skewers. If using wooden bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Step 2: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, minced garlic, and grated ginger until smooth.
Step 3: Reserve about 1/3 cup of the sauce in a separate container for drizzling over the finished skewers. Place the chicken cubes in a large bowl and toss with the remaining sauce until every piece is thoroughly coated.
Step 4: Cover the chicken and let it marinate in the refrigerator for at least 30 minutes. For the deepest flavor integration, 2-4 hours is ideal.
Step 5: Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each cube to ensure even cooking. Season the exterior lightly with salt and pepper.
Step 6: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 5-7 minutes per side.
Step 7: Continue grilling until the chicken reaches an internal temperature of 165 degrees Fahrenheit and has developed a beautiful char. Brush a little extra sauce on during the last minute of cooking for a sticky finish.
Step 8: Remove from heat and let rest for 3 minutes. Drizzle with the reserved sauce and garnish with fresh cilantro and sesame seeds before serving.