In a large mixing bowl, whisk together ½ cup honey, ¼ cup soy sauce, 3 cloves of minced garlic, 1 tablespoon of lemon juice, and 1 teaspoon of ground black pepper until well combined.

Add 1 pound of cubed boneless, skinless chicken breast to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes.

Once marinated, thread the chicken pieces onto soaked skewers, alternating with colorful bell pepper and onion pieces if desired.

Preheat the grill to medium-high heat, about 375-400°F (190-205°C).

Place the assembled kabobs directly onto the grill. Cook for 12-15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C).

Let the kabobs rest for a few minutes off the heat before serving. Drizzle with any leftover marinade if desired.