In a small bowl, stir together Greek yogurt, cucumber, mint, cilantro, honey, salt, and pepper.
Chill at least 20 minutes before serving.
Prepare the wings and sauce:
Preheat oven to 425°F (220°C). Line two large sheet pans with parchment paper and place wire racks on top (this ensures air circulation for crispiness).
Pat wings completely dry with paper towels. Toss with baking powder, salt, garlic powder, smoked paprika, and black pepper until evenly coated.
Arrange wings in a single layer on the racks, leaving space between each piece. Bake for 30–45 minutes (depending on size), flipping halfway through, until wings are golden brown and crispy.
While wings bake, combine Thai Chili Guava Jam, tamari, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Heat over medium, stirring until smooth and slightly thickened (5–6 minutes).
Transfer baked wings to a large mixing bowl. Pour sauce over and toss until fully coated. Arrange on a serving platter and sprinkle with sesame seeds and green onions if desired. Serve with Cucumber Raita.