First, Make The Sauce:

1. Combine. In a small bowl, combine mayo, sweet chili sauce, 1 Tablespoon sriracha, and the honey.
2. Whisk until smooth and well blended.
3. Taste & Adjust. Taste the sauce and add more sriracha, lime juice, honey, or a pinch of salt, to taste. (Store leftover sauce in an airtight container or jar in the fridge 3-5 days.)

Make The Bang Bang Chicken Burgers:

1. Combine. In a large bowl, combine ground chicken, bread crumbs, 1 Tablespoon bang bang sauce, cilantro, green onion, garlic, salt, and pepper. Use a fork or clean hands to gently combine until just evenly blended, trying hard not to over-mix or overly compact the burger mixture.
2. Divide & Shape. Divide the burger mixture into 4 sections and gently shape each into a burger patty. I like to shape mine just larger than the size of my hamburger buns, since they’ll shrink a little when cooked.
3. Pan Cook. Then, cook burgers in a large skillet with a drizzle of oil over medium heat 5-7 minutes per side, or until the interior reaches 165 degrees F. (Depending on the material of your pan, you may need to flip the burgers more frequently to avoid burning.)
4. Or Air Fry! Alternatively, you can cook these burgers in the air fryer at 400 degrees for 15 minutes, or until the interior reaches 165 degrees. This is my preferred method! 
5. Serve & Store. Enjoy burgers warm on buns or in lettuce wraps with additional bang bang sauce and your favorite burger toppings. Store leftover burgers in an airtight container in the fridge 3-4 days or freeze up to 2 months.