Honey Teriyaki Chicken Kabobs

1: Cut peppers into ~1-1.5 inch equal size pieces. Cut onions and chicken breasts.

2: In a large bowl, combine chicken, peppers, onions, mushrooms, teriyaki sauce, coconut aminos, honey, minced garlic, salt, and pepper. Mix until well combined and let marinate for ~30 min or up to 24 hours.

3: Skewer the veggies and chicken following your desired pattern. Add extras to another skewer if needed.

4: Grill over medium-high heat for 8-10 min per side or until the largest piece of chicken reaches 165°F internal.

5: Remove from grill and let cool for a few minutes. Serve over jasmine rice and top with additional teriyaki sauce, honey, sesame seeds, and green onions.