If using wooden skewers, place them in a bowl of water and completely submerge them for at least 30 minutes.
Mix all the ingredients for the chili lime butter together in a small bowl.
Skewer the meat and vegetables, ensuring that each skewer has a balanced amount each. Make sure to alternate as well so you don’t end up with too much chicken in one spot or the same with vegetables.
Coat each skewer with olive oil (or your preferred oil, such as avocado,) and season with salt, black pepper, and garlic powder evenly.
Place skewers onto the preheated grill grates at medium heat. Turn each skewer every three-to-five minutes, ensuring they don't burn, basting with the chili lime as you turn.
Cook until chicken is cooked, between 20-30 minutes.