For chicken breasts, slice the breast lengthwise into long, thin strips that are similar to but slightly thinner than chicken tenders. For chicken thighs, trim away the excess fat and slice into bite-sized pieces, about 1.5-inch chunks.

In a large mixing bowl, add the chicken with the ingredients from salt to yogurt. Mix and coat evenly, then cover the bowl and store it in the fridge to marinate for at least 1 hour, or best overnight.

For chicken thighs, thread the pieces onto the skewers. For larger pieces, fold/thread the chicken once so they won’t fall off the skewers.

400°F (204°C) for 6 minutes. Open the basket and use tongs to flip the skewers by holding the meat portion. Close the basket. Lower the temperature to 380°F (193°C) and air fry for 4 minutes.

Preheat the grill to medium-high heat. Grill skewers over indirect heat for about 20 minutes, until the internal temperature reaches a minimum of 165°F (73.9°C). When flipping the chicken, use tongs and hold the meat portion.

Preheat your oven’s broiler on High for at least 5 minutes, with your baking sheet or broiler pan inside. Position the rack so the chicken is about 4 inches (10 cm) from the heating element. Broil for 5 minutes (watch closely to avoid burning), then flip and broil for another 5 minutes. Confirm the internal temperature reaches 165 °F (74 °C)—if it hasn't, finish in bake mode or turn down to low broil until done. Let rest briefly before serving.

As soon as the skewers are out, insert a digital meat thermometer into the thickest part of the chicken. The internal temperature should reach 165°F (73.9°C) for safe consumption.

While still hot, brush them with bang bang sauce on all sides. The sauce will melt and add shine and gloss to the skewers. Garnish with chives and lightly sprinkle with furikake, if using. Serve with the remaining bang bang sauce on the side. Serve hot.