In a large bowl, whisk together honey, soy sauce, sriracha, olive oil, minced garlic, ground ginger, salt, and pepper until smooth. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes.

Soak wooden skewers in water for 30 minutes to prevent burning when grilling. Preheat your grill to medium-high heat, around 375°F (190°C).

Remove the chicken from the marinade and thread the pieces onto the soaked skewers, leaving space between each chunk for even cooking.

Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is grilling, prepare the garlic lime sauce by combining mayonnaise, lime juice, minced garlic, lime zest, salt, and pepper in a bowl. Whisk until smooth.

Serve the skewers warm alongside the creamy garlic lime sauce for dipping.