Whisk all marinade ingredients together in a small bowl or blend them in a food processor.
Marinate Chicken
Pour HALF the marinade into a zip-lock bag or container & add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in the refrigerator. IMPORTANT: If marinating overnight, leave out the lime juice & increase zest so it doesn’t ‘cook’ the chicken.
Glaze
Use the reserved marinade for basting & glazing. Mix the cornstarch into the reserved marinade & microwave for about 1 minute, watching carefully. Set aside.
Grilling
Spray grill with oil. Heat grill to medium-high heat. Skewer marinated chicken pieces onto skewers & PAT DRY. Discard the marinade used for marinating. Lightly spray chicken with oil to avoid sticking.
Grill on all sides until chicken cooks to a golden brown (you will need to turn chicken a couple of times), for 9-12 minutes in total (depending on the thickness & how tightly packed the skewers are), basting once or twice with the GLAZE.
Any extra glaze can be drizzled over cooked skewers. Serve with lime wedges if you wish. Serve hot or at room temperature.