Whisk together all the marinade ingredients in a bowl, add the diced chicken. Stir to coat it, cover with saran wrap or beeswax paper and chill in the fridge for at least 30-60 minutes (I had my marinade overnight).
Preheat oven to 450F (instructions for grilling will be bellow)
If you're using wooden skewers, soak theme for at least 30 minutes. If you're using stainless steel skewers, you're good to go.
Skewer the chicken on to the sticks (I did 6-7 large pieces per skewer) and lay on a parcment lined baking sheet.
Bake for 25 minutes, flipping at the 15 minute mark.
Skewer the chicken as instructed above, but turn on your grill to medium.
Spray avocado or grilling oil onto the grill (stand back when you do this).
Grill for 3-4 minutes per side.
Curry Mayo Dip
Add all the ingredients for the mayo dip together. Serve with the chicken. Taste will depend on the brand of mayo you use, so taste and adjust as needed (I added more lime juice, sriarcha would also be good).
Calories with the mayo is listed below in the recipe card. Calories and nutritional information without the curry mayo dip: 222 calories, 2g carbs, 32g protein, 9g fat, 1g fiber.