Cut the chicken breast into 1-inch cubes. In a large bowl, combine the cubed chicken breasts, oil, paprika, garlic powder, salt, and pepper. Toss to evenly coat the chicken.
In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, and Keto syrup. Whisk to combine.
Working one skewer at a time, thread 4-5 chicken cubes onto each. Pour half of the sauce into a separate bowl and set aside to use after the chicken has been cooked. Use the rest of the sauce to brush evenly over the chicken.
To a grill pan over medium heat, brush a tablespoon of olive oil. Add the skewers to the pan in a single layer. Depending on the size of the pan, you may have to work in batches. Grill for 4 minutes on each side. The chicken is fully cooked when it reaches an internal temperature of 165°F.
Transfer the skewers to a plate and drizzle or brush with the reserved bang bang sauce. Serve immediately.Store any leftovers in an airtight container for up to 5 days.