Using a small bowl, add all of the marinade ingredients except for chicken; whisk together until fully combined. Place the chopped chicken in a glass baking dish, add marinade, cover and refrigerate for 4-6 hours or overnight. Note: If using wooden kabobs, make sure to soak them in water for at least 30 minutes first.
Preheat grill to medium-high heat.
Remove chicken from marinade and discard excess marinade. Thread chicken, onions and red and green peppers onto skewers, alternating between the chicken and vegetables.
Place kabobs onto grill and close lid. Grill for 12-14 minutes, flipping once, or until chicken is fully cooked.
Remove kabobs from grill and sprinkle with fresh cilantro and a squeeze of lime.
Serve warm with tortillas, salsa, sour cream and/or guacamole.