Cut 3 pounds chicken breast into 1 inch chunks. Don’t make the chicken pieces much larger than 1 inch, because with larger pieces the outside may be burned before the inside is cooked.
Combine spices in a large bowl.
Add lime juice and oil, and mix well.
Add chicken chunks, mix and rub with your hands until chicken is well coated. If you don’t want to use your bare hands, put the chicken and spice rub in a plastic bag, and knead the bag until the chicken is well coated.
Allow chicken to marinate for at least 30 minutes, or as long as 24 hours. If marinating for more than 2 hours, put the chicken in the refrigerator.
Divide the chicken chunks among the 12 skewers.
Cook on an outdoor grill or indoor grill pan over medium high heat for 4 minutes on each side, or until outside is slightly charred and chicken is cooked through.
Cook the chicken to an internal temperature of 170-175 degrees, measured with an instant read meat thermometer. If the chicken is getting burned on the outside before it reaches the desired internal temperature, remove the skewers from the grill, put them on a baking sheet, and place in a 400 degree oven for about 5 minutes or until they reach 170 degrees.