In a medium mixing bowl, add the mayonnaise as your creamy foundation. Make sure it's at room temperature for easier mixing. Pro tip: Let cold mayo sit out for 10 minutes before mixing for the smoothest consistency.

Add the sweet chili sauce, rice vinegar, sriracha, honey, and garlic powder to the mayonnaise. Pro tip: Start with less sriracha if you're sensitive to heat – you can always add more.

Whisk all ingredients together until completely smooth and well combined. The sauce should be creamy with a beautiful peachy-pink color. Pro tip: Whisk vigorously for 30-60 seconds to ensure no streaks remain.

Taste and adjust seasonings as needed. Add more sriracha for heat, honey for sweetness, or rice vinegar for tang. Pro tip: Let the sauce sit for 5 minutes before final taste testing to allow flavors to meld.

Transfer to an airtight container or serve immediately. The sauce will keep in the refrigerator for up to one week. Pro tip: Give the sauce a quick stir before each use as ingredients may separate slightly when stored.