Trim the chicken breasts and cut into cubes. Sprinkle with Vegeta Grill garlic and stir to coat evenly.
Thread the aromatized chicken cubes on skewers.
Drizzle with the juice of half lime and 50 ml oil, cover and leave to rest for about 30 minutes to one hour.
Cook on hot grill on all sides until nicely golden brown.
Transfer to a serving plate, sprinkle with minced chili pepper and cilantro, and drizzle over with olive oil combined with honey and the juice and zest of half lime.
Cover the kebabs and rest them for 5 minutes before serving.
Soak wooden skewers in water before use to prevent the wood from burning.