Pat the boneless, skinless cuts dry with paper towels. Season evenly with kosher salt and black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned meat and cook for 5 to 7 minutes on each side. Ensure the pieces are golden brown and reach an internal temperature of 165°F.

While the meat cooks, grab a small mixing bowl. Whisk together the mayonnaise, sweet chili sauce, sriracha, and orange juice until completely smooth.

Turn the skillet heat down to low. Pour the creamy sweet chili mixture directly over the cooked poultry. Stir gently to coat the meat evenly, and let the mixture simmer for 1 to 2 minutes until fully warmed.

Remove the skillet from the heat. Sprinkle the chopped scallions and chili flakes over the top before plating.