Cut the chicken into chunks, making sure they are roughly equal sized so they’ll cook at the same rate.
In a food processor, blend together the other ingredients until they form a paste.
You can either put the chicken pieces into all the paste or reserve half the mixture for dipping later.
Either way, stir the chicken into the paste so it’s coated. Spear the chunks onto skewers, leaving about an inch between each chunk (I used bamboo sticks and soaked them for a few minutes beforehand, apparently that stops them burning).
Place on a greased or lined baking tray and bake/broil at 375 for 15-20 minutes depending on how thick your chicken chunks are.