In a mixing bowl, combine minced garlic, olive oil, fresh lime juice, soy sauce, honey, ground cumin, oregano, paprika, and optional ground annatto or cayenne pepper. Stir until well blended.

Add the bite-sized chicken pieces to the marinade, cover, and refrigerate for at least 20 minutes, preferably longer.

Preheat your grill to medium-high heat, about 400°F, 10-15 minutes before grilling.

Remove chicken from the fridge, thread onto skewers, leaving space between each piece.

Place on the grill and cook for 2–4 minutes per side until cooked through, ensuring internal temperature reaches 165°F.

Remove from grill and let rest for a couple of minutes before serving. Pair with aji verde sauce.