On a large sheet of parchment paper, toss the chicken strips with the five-spice, cayenne pepper, salt and pepper. Fold over the paper and bash the chicken using a rolling pin (or a plastic bottle) until the chicken is well rubbed and flatten a bit.
In a small bowl combine honey, olive oil and lime juice.
Transfer the chicken in a shallow sealable container or in a large Ziplock bag and add marinade.Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).
In the meantime make the Sriracha mayo. In a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates) and cook until nicely charred and cooked through (about 4 to 5 minutes per side).
Transfer to a plate, scatter with sesame seeds and toss to coat.
Serve with lime wedges, sprinkle with chopped fresh cilantro and slices of fresh chili if you feel like.