In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and minced garlic until smooth. Adjust heat or acidity according to your preference.

Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.

Heat olive oil in a large skillet over medium heat. Once shimmering, add the chicken in a single layer. Cook undisturbed for 5 to 7 minutes on each side until golden brown and cooked through.

Lower heat and pour sauce over chicken, using a spoon to ensure each piece is well-coated. Cook for an additional 2 to 3 minutes, allowing the sauce to cling to the chicken.

Remove the skillet from heat, let the chicken rest for a minute, and sprinkle with chopped green onions. Serve immediately.