Whisk together the coconut aminos, garlic powder, onion powder, and a pinch of salt andpepper. Add the chicken and toss to coat. Cover and marinate in the fridge for 1 hour or up toovernight.
Meanwhile, whisk toegther the bbq sauce, mustard, honey, and worcestershire.
Remove the chicken from the fridge for 30 minutes before cooking.
Skewer the chicken with pieces of bell pepper and oinon, alternating between all 3.
Preheat the grill to 400 degrees Fahrenheit.
Once heated, grill the skewers for about 5-7 minutes per side, or until the chicken reaches aninternal temperature of 165 degrees. For the last 2 mintues, brush the BBQ mixture over the skewers, flipping them on the grill to get some char with the bbq sauce.
Remove from the grill and brush with more bbq sauce to serve and enjoy!