Pat the chicken thighs dry with paper towels. Season evenly on both sides with the salt and black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.

In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until completely smooth.

Reduce the skillet heat to low. Return the chicken to the skillet. Pour the prepared sauce over the top, tossing to coat thoroughly. Let it gently simmer for 1 to 2 minutes until warmed through.

Remove from heat and garnish with the sliced scallions and red pepper flakes before serving.