Cut the chicken breasts into long thin pieces and place them in a container
In a food processor or blender combine the jalapeño, onion, garlic, ginger, olive oil, coconut aminos/tamari, honey and cilantro. Blend for 20 seconds until a thick paste has formed and there are no large pieces. Pour the marinade over the chicken and leave in the fridge for 4 hours.
Turn the barbecue on or heat a grill pan on medium heat on the stove.
Thread the chicken on to the skewers and grill for approximately 10 to 15 minutes, turning frequently to ensure they don't burn. Pour any of the excess marinade over the chicken as it cooks.
Serve the chicken kebabs topped with chopped spring onions.
*To make this recipe Whole30, swap the honey for 1 medjool date soaked in boiling water for 10 minutes.