1. Prepare the Chicken: Start by patting your boneless, skinless chicken breasts or thighs dry with paper towels. This helps the marinade adhere better. Then, cut the chicken into 1-inch cubes. Aim for relatively uniform pieces so they cook evenly on the skewers.

2. Whisk the Marinade: In a medium bowl, combine the honey, adobo sauce, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk everything together thoroughly until the marinade is well combined and smooth.

3. Marinate the Chicken: Add the cubed chicken to the bowl with the marinade, tossing gently to ensure every piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. If using wooden skewers, this is a good time to soak them in water.

4. Thread the Skewers: Once the chicken has marinated, thread the chicken pieces onto your prepared skewers. Don’t pack them too tightly; leave a small space between each piece to allow for even cooking and browning.

5. Preheat Your Grill: Preheat your outdoor grill to medium-high heat (around 400 F / 200 C). Lightly oil the grill grates to prevent sticking. If using an indoor grill pan, heat it over medium-high heat and brush with a little oil.

6. Grill the Skewers: Place the chicken skewers on the preheated grill. Cook for 5-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature of the chicken should reach 165 F (74 C) when measured with a meat thermometer.

7. Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.