Remove the chicken from the refrigerator and allow it to rest at room temperature for about 15–20 minutes. This step helps the meat cook more evenly on the grill. Cut the chicken thighs into evenly sized pieces roughly 5 cm wide so they cook at the same rate. Place the chicken in a large bowl and add the Cajun seasoning, smoked paprika, garlic powder, and onion powder. Toss thoroughly until every piece is evenly coated with the seasoning mixture.

If using wooden skewers, place them in water and soak for at least 30 minutes to prevent burning during grilling. Thread the chicken pieces onto the skewers, leaving small gaps between each piece so heat can circulate properly and cook the chicken evenly. Avoid packing the meat too tightly.

In a small saucepan over medium heat, melt the butter slowly until fully liquefied. Add the sriracha and honey, then whisk continuously until the glaze becomes smooth and glossy. Allow the mixture to simmer gently for about 2–3 minutes so the flavors blend together. Remove from heat and set aside.

Preheat the grill to approximately 190–205°C. Once heated, brush the grill grates with oil to prevent sticking. Properly preheated grates ensure good caramelization and grill marks.

Place the skewers directly over the heat and cook for about 12–15 minutes, turning every few minutes so the chicken cooks evenly on all sides. The exterior should develop light charring while the interior cooks through. The internal temperature should reach 74°C.

During the final 3–4 minutes of cooking, brush the skewers generously with the honey sriracha glaze. Turn the skewers once or twice so the glaze caramelizes evenly and forms a sticky coating.

Remove the skewers from the grill and allow them to rest for about 2–3 minutes before serving. Garnish with chopped cilantro and serve warm with extra glaze on the side.