In a small bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, garlic powder, and paprika until smooth and well combined. Add the fresh lime juice and honey, stirring until the sauce is uniform and glossy. Set aside while you prepare the shrimp. This sauce can be made a few minutes ahead, and I like to let it sit briefly so the flavors meld together before tossing with the hot shrimp.

Pat the shrimp dry with paper towels—this is essential for getting a good sear and preventing them from steaming in the pan. In a small bowl, combine the paprika, garlic powder, and salt. Toss the shrimp with the avocado oil, then sprinkle the seasoning mixture evenly over them, coating all sides.

Heat the avocado oil in a skillet over medium-high heat until shimmering. Once the oil is hot, carefully add the seasoned shrimp in a single layer and cook undisturbed for 2-3 minutes until the underside is opaque and lightly golden. Flip each shrimp and cook for another 1-2 minutes on the second side until the shrimp curl slightly and are completely opaque throughout. I find that slightly undercooking shrimp is better than overdoing them—they'll continue to cook slightly from residual heat after being tossed with the warm sauce.

Transfer the hot shrimp to a plate or small bowl. Pour the bang bang sauce from Step 1 over the cooked shrimp and toss gently until each piece is well coated. Serve immediately while the shrimp are still warm and the sauce clings beautifully to each one.