Spicy Sweet Chili Glazed Chicken on Sesame

1.In a mixing bowl, combine the sweet chili sauce, soy sauce, sriracha, rice vinegar, garlic powder, ground ginger, salt, and pepper to create the marinade.

2.Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

3.Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.

4.Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.

5.Grill the chicken thighs for about 5-7 minutes on each side, or until they are cooked through and have nice grill marks. The internal temperature should reach 165°F (75°C).

6.While the chicken is grilling, prepare the sriracha mayo by mixing the mayonnaise and sriracha in a small bowl. Adjust the sriracha to taste for desired spiciness.

7.Toast the sesame seed buns on the grill for about 1-2 minutes until they are lightly golden brown.

8.Once the chicken is done, remove it from the grill and let it rest for a few minutes before slicing it into strips.

9.To assemble the sandwiches, spread a generous amount of sriracha mayo on the bottom half of each toasted bun. Layer with sliced grilled chicken, followed by a handful of pickled cucumbers. Top with fresh cilantro leaves and place the top half of the bun on each sandwich.

10.Serve immediately with your favorite side, such as sweet potato fries or a simple green salad.