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

Cut chicken into bite-sized pieces and add to marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat grill to medium-high heat (around 400°F). Let heat for about 10 minutes.

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

Place skewers on the grill and cook for 10-15 minutes, turning 2-3 times until charred and chicken reaches 165°F internal temperature.

Remove from grill and let skewers rest for 2-3 minutes. Serve with dipping sauce made from remaining sweet chili sauce mixed with mayonnaise.