Cut chicken in small pieces, about 1 1/2 inch cubes.
In a medium bowl whisk all the marinade ingredients together. Add chicken, there should be enough marinade to cover the chicken. Cover with plastic wrap and place in fridge. Let it marinate for at least 2 hours to 24 hours.
Fire up the grill.
Thread chicken on skewers, about 5 pieces per skewer. Do not throw away the leftover marinade.
Place chicken skewers on grill and turn every couple minutes or so, at the same time brushing some of the leftover marinade over the chicken, if preferred. Grill until chicken is cooked through.
Garnish with cilantro and serve.
Since the marinade had raw chicken in it, if you're brushing over the chicken as you're grilling, make sure to not brush all the way till the end, allowing the chicken to cook. Alternatively, you could cook the marinade in a small saucepan, bring it up to a boil and then simmer for 5 minutes. Use this to brush over the chicken as it grills.
Make sure to soak your skewers in a casserole dish, fully immersed in water. You can prepare this the day before.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.