• Pat the chicken pieces dry with a paper towel. Cut them into uniform 1 to 1.5-inch cubes for even cooking.
• In a large bowl or a resealable plastic bag, whisk together the soy sauce, honey, lime juice, vegetable oil, grated fresh ginger, minced garlic, brown sugar (if using), black pepper, and red pepper flakes (if using).

  Optional: Reserve about ¼ cup of the marinade in a separate small bowl for basting during cooking. This ensures you have clean marinade that hasn't touched raw chicken.
• Add the chicken pieces to the marinade, ensuring all pieces are well coated.

  Cover the bowl or seal the bag and refrigerate for at least 1 hour, or up to 6 hours. While you can marinate overnight, the acid in the lime juice can start to "cook" the chicken if left too long, potentially making it a bit tougher.
• If using wooden skewers, soak them in water while the chicken marinates to prevent them from burning.

  If adding vegetables, cut them into pieces roughly the same size as the chicken. You can lightly toss the vegetables with a drizzle of olive oil, salt, and pepper if desired.
• Remove the chicken from the marinade (discard the used marinade unless you reserved some for basting).

  Thread the chicken pieces onto the skewers, alternating with vegetables if using. Don't pack the chicken too tightly, leave a small space between pieces for even cooking.

Grilling Method:

• Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates.
• Place the skewers on the hot grill. Cook for 5-7 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks.
• If you reserved marinade, you can baste the skewers during the last few minutes of cooking for extra flavor and glaze (ensure it's cooked thoroughly after basting).
• The internal temperature of the chicken should reach 165°F (74°C) with an instant-read thermometer.
• Serve with optional cilantro or lime wedges.

Oven Method:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
• Arrange the skewers on the prepared baking sheet in a single layer.
• Bake for 15-25 minutes, flipping the skewers halfway through, until the chicken is cooked through and lightly browned.
• If desired, you can broil for the last 2-3 minutes to get some nice caramelization, watching carefully to prevent burning. The internal temperature of the chicken should reach 165°F (74°C).
• Serve with optional cilantro or lime wedges.