In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and minced garlic until smooth and homogenous. Taste and adjust heat or acidity.

Pat the thighs dry. Sprinkle both sides with salt and pepper.

Heat the olive oil in a large skillet over medium heat until shimmering.

Add the chicken thighs in a single layer. Cook undisturbed 5 to 7 minutes per side, or until golden brown and an instant-read thermometer reads 165 F at the thickest part.

Reduce the heat to low and pour the prepared sauce over the chicken, spooning it to coat each piece. Cook another 2 to 3 minutes to warm the sauce and allow it to cling to the chicken.

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