Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh lime juice
  • 0.33 cup plain Greek yogurt
  • 2 tbsp avocado oil mayonnaise
  • 3 tbsp sriracha
  • 2 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame seeds for garnish
  • 1 tbsp sliced scallions for garnish

Instructions:

  1. Toss the cubed chicken with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper.
  2. Drizzle the lime juice over the seasoned cubes and let sit for 20 minutes.
  3. While the chicken marinates, whisk together the Greek yogurt, avocado oil mayo, sriracha, honey, and rice vinegar in a small bowl until emulsified.
  4. Transfer half of the sauce to a separate ramekin for serving as a dip. Keep the remaining half for basting the chicken.
  5. Thread 4 to 5 marinated chicken pieces onto each water-soaked bamboo skewer, leaving a small gap between pieces for airflow.
  6. Preheat your grill or air fryer to 400°F (200°C). Cook the skewers for 10 minutes, flipping once halfway through.
  7. Brush the chicken generously with the basting sauce and cook for an additional 2 minutes until the internal temperature reaches 160°F (71°C) and the glaze is tacky and caramelized.
  8. Remove from heat and garnish with toasted sesame seeds and sliced scallions before serving. Let rest for 3 minutes to reach 165°F (74°C).