Begin by cleaning and removing any excess fat from the chicken breasts. Cut the meat into bite sized cubes (roughly 1 square inch).
Once the chicken has been cut, start preparing the sweet soy marinade. In a large bowl, combine the olive oil, soy sauce, lime juice, honey, garlic, ginger, and black pepper. Be sure to mix everything together until it is evenly combined.
Add your chicken cubes to the marinade and mix it around, making sure that each piece of meat has been evenly coated.
Cover the bowl with food wrap and allow it to refrigerate for at least two hours.
Chop up the vegetables into bite sized pieces, and begin skewering them in an alternating fashion. Apply an even coating of olive oil across the surface of all the vegetables.
Assemble separate skewers for your chicken, and once both the chicken and vegetables have both been prepared you are ready to start grilling.
Over medium-high heat, place the skewers directly onto the grill grate making sure to leave at least a half inch of space between.
Allow the chicken to cook for at least five minutes per side, checking and flipping as necessary. The vegetable skewers will cook faster than the chicken, and should be flipped every couple of minutes.
Once the chicken has been fully cooked throughout, remove the skewers from the grill and allow them to cool.
All that is left now is to plate your chicken and vegetable kabobs and enjoy!