In a medium bowl, whisk together honey, soy sauce, garlic, red pepper flakes, lemon juice, and olive oil until smooth and aromatic.

Pat each chicken breast or thigh dry, then cut into 1-inch cubes. Place pieces in the marinade bowl and toss gently until every piece is evenly coated.

Cover the bowl with plastic wrap and chill for at least 15 minutes to let flavors meld.

Lightly oil the grill grates and heat to medium-high (about 400°F) or set the oven broiler on high.

Divide chicken pieces among soaked bamboo skewers, leaving small gaps between cubes.

Cook skewers for about 8–10 minutes, turning every 2 minutes, until chicken is opaque and slightly charred.

Transfer the cooked skewers to a warm plate and let rest for 5 minutes.