Wash and seed the peppers, cut peppers and onion into bit sized pieces - I usually aim for ~ 1" pieces. Set aside.

At this point, I like to chop the jalapeno and peel / crush the garlic, before I use the cutting board for the chicken.

Trim the chicken breast - if needed - and cut into bite sized pieces. Again, I aim for about 1" on these.

Place the chicken pieces in a large ziplock baggie, set aside.

Combine marinade ingredients in a mini food processor or blender, blitz until well combined.

Pour marinade over the chicken. Seal bag - squeezing out most of the air - and gently massage the marinade into the chicken, ensuring every piece is fully coated.

Transfer to the fridge, chill for at least 1 hour, ideally 3+ hours. (You can do this overnight if you need!).

Peel and pit the avocado, chop into small pieces.

Place avocado pieces, lime juice, and cilantro into the mini food processor, blitz until smooth and well combined.

Add sour cream, blitz again to combine. Thin with a little almond milk, if desired, before seasoning with salt and pepper to taste.

Store in an airtight container in the fridge until ready to serve.

When you’re ready to cook the skewers, preheat your grill. We aim for a medium-high heat.

Thread the peppers, onions, and chicken onto skewers, alternating ingredients as you go.

Brush or spray the grill grates with a little oil. Place the prepared skewers on the grill.

Grill skewers until chicken is fully cooked - the cook time will vary depending on your grill, and how you cut the chicken pieces. It usually works out to 4-5 minutes per side for us - flipped once.

Note: If using wooden/bamboo skewers, soak them in warm water for at least 30 minutes before threading the ingredients and cooking.

Serve hot, garnished with additional cilantro, limes slices, and avocado dip.