In a small bowl, mix salt, black pepper, smoked paprika, and garlic powder until evenly combined.

Rub the seasoning mixture over both sides of the chicken thighs for full flavor coverage.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken thighs in a single layer and cook undisturbed until a deep golden crust forms and the edges begin to crisp.

Flip the chicken and reduce the heat slightly to prevent burning while the inside finishes cooking.

Continue cooking until the chicken reaches an internal temperature of 165°F and the juices run clear.

Transfer the cooked chicken to a plate and loosely cover to keep warm.

In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic until smooth and creamy.

Pour the sauce into the same skillet and stir gently while scraping up the flavorful browned bits from the pan.

Let the sauce simmer for a minute until glossy and slightly thickened.

Return the chicken thighs to the skillet and spoon the sauce over each piece until fully coated.

Garnish with chopped green onions and sesame seeds before serving hot.