Make the marinade - In a mixing bowl, whisk together honey, lime juice, minced garlic, soy sauce, olive oil, salt, and black pepper until well combined.

Prepare the chicken - Cut chicken thighs into bite-sized pieces and add to the mixing bowl with the marinade. Toss to coat chicken evenly in the marinade. Cover and refrigerate for at least 1 hour or up to 4 hours to allow the flavors to develop. - Be sure to cut the chicken into similar-sized pieces to ensure even cooking. You can also use chicken breasts instead of chicken thighs if you prefer white meat.

Preheat the grill - Preheat a grill to medium-high heat (about 375-400°F).

Thread the chicken onto skewers - Remove chicken from the marinade and discard the excess marinade. Thread the chicken onto skewers, leaving a small amount of space between each piece of chicken. - If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken to prevent them from burning on the grill.

Grill the chicken skewers - Arrange chicken skewers on the preheated grill and cook for 8-10 minutes on each side, or until the chicken is cooked through and slightly charred on the edges. - Be careful not to overcook the chicken, as it can become dry and tough. Use a meat thermometer to ensure that the internal temperature of the chicken has reached 165°F.

Garnish and Serve - Transfer chicken skewers to a serving platter and garnish with lime wedges. Serve hot and enjoy! - Consider serving the chicken skewers with a side salad or grilled vegetables for a complete meal.