Soak wooden skewers in water for 20-30 minutes.
Start by dicing the chicken thighs into cubes and let them sit aside for marinating.
In a large bowl, mix together the cubed chicken thighs, olive oil, garlic powder, smoked paprika powder, parsley seasoning, chilli flakes, lemon juice, salt, and pepper until the chicken is evenly coated.
Take one wooden skewer/metal skewer at a time and thread 5-7 chicken cubes onto it.
In a small bowl, combine the mayonnaise, Thai sweet chilli sauce, freshly chopped parsley, and pinch of salt. Mix thoroughly. Divide the mixture in half, reserving one portion for later use. Use the remaining sauce to coat the chicken skewers evenly.
Prepare a baking sheet by lining it with parchment paper. Place the skewers in a single layer evenly spaced on the parchment paper (you can opt to use a baking rack for even cooking).
Preheat the oven to 400°F and bake the skewers for 20-25 minutes, flipping them halfway through, or until the chicken's internal temperature reaches 165°F.
Once baked, remove the skewers from the oven and brush them with the reserved "bang bang" sauce. Serve and enjoy!
