To make chili glaze combine 1/3 c. chili sauce, 1/4 c. soy sauce, 1 tbsp fresh grated ginger, 2 tbsp brown sugar, and 3 garlic cloves minced. Mix well. Line a baking sheet with foil and spray with cooking spray. Place salmon on pan, and spoon glaze evenly over each fillet. Let sit at room temp for 30 min. While salmon is marinating, make Siracha cream sauce by combining 1/4 c. plain greek yogurt, 1 tbsp mayo, 1 1/2 tbsp Siracha sauce, 1 tsp lemon juice, 1 tsp salt and 1 garlic clove minced. Mix well and set aside. Preheat broiler, spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until cooked through, about 8 to 10 min, depending on thickness of fillet. Serve each salmon fillet with a drizzle of the Siracha cream sauce and garnish with green onions.