Using a meat tenderizer, pound the chicken thighs until they are about half an inch thick. Trim any excess fat and discard. Cut the chicken thighs into strips, approximately 1 ½- 2 inches wide by 2-3 inches long.

In a large bowl, whisk together the remaining ingredients. Toss the chicken strips in the marinade and let sit in the fridge for 1 hour or up to overnight.

Cover a baking sheet with foil, and set an oven-safe cooling rack or grate into it. Spray with non-stick cooking spray.

Thread the chicken strips lengthwise on the skewers. You should be able to fit 1-2 strips on each skewer. Arrange on the prepared baking sheet.

With the oven rack situated closest to the heating element, broil the chicken skewers on low for 25-30 minutes, until cooked through. Broil an additional 5 minutes on high to give the chicken a little char. Serve immediately over rice or with flat bread.