Season the chicken thighs with salt, black pepper, garlic powder and paprika.
1 pound boneless skinless chicken thighs, 1 teaspoon salt , 1 teaspoon garlic powder, ½ teaspoon black pepper , 1 teaspoon paprika
Mix the kewpie mayo, sweet chili sauce, lime juice and sriracha in a bowl until smooth.
½ cup mayonnaise, ¼ cup sweet chili sauce, 3 tablespoon sriracha, 1 lime, juiced
Reserve half the sauce in a separate bowl for serving. Do not let raw chicken touch this half.
Add the chicken to the remaining sauce, toss to coat, and marinate 30 minutes, or up to overnight in the fridge.
Grill: preheat to medium-high and grill 8 minutes per side until 165 degrees F. Pan fry: cook in a lightly oiled pan over medium-high 8 minutes per side until 165 degrees F. Air fryer: air fry at 400 degrees F for 25 minutes, flipping halfway, until 165 degrees F.
Rest 5 minutes, drizzle with the reserved bang bang sauce, and serve over rice with a salad.
