In a medium-sized bowl, combine minced garlic, olive oil, lime juice, soy sauce, honey, ground cumin, oregano, paprika, and optional spices. Mix thoroughly for 1–2 minutes to create a fragrant marinade.

Add the chicken pieces to the marinade, ensuring each piece is coated. Toss for 1–2 minutes, cover with plastic wrap, and refrigerate for at least 20 minutes.

Preheat your grill to medium-high heat (around 400°F/200°C). Ensure the grill is properly prepared for optimal charring.

Remove the chicken from the marinade, shaking off excess. Thread the chicken pieces onto skewers, leaving space between each for even cooking.

Grill the chicken for about 2–4 minutes per side, until the internal temperature reaches 165°F (75°C). Look for a beautiful char.

Remove from the grill and serve hot with Aji Verde sauce for dipping.