Start by cutting the chicken into bite size pieces and adding it to an airtight container or Ziploc bag.
Next, mix together the salt, onion powder, and seasoning salt in a small bowl and then add in the olive oil until they’re combined. Add in diced jalapeños and garlic.
Pour about 3/4 of the marinade over the chicken. Seal the bag and place it in the fridge for 30 minutes, or up to overnight.
In the meantime, remove the seeds from the bell peppers and cut them into bite size pieces that are large enough to not break once skewered. Cut the red onion into bite size pieces as well, remove the small inner pieces and use them for another recipe. Toss the veggies together with the remaining marinade and set them aside until the chicken is ready.
If serving with jalapeños, add them to the grill and cook until charred and slightly soft.
Assemble the kabobs by skewering the chicken, then a piece of green pepper, red pepper and a few slices of onion. Continue the process with the remaining chicken and veggies. You should have 4-6 skewers once complete.
Cook on a grill for 5 minutes on each side. Or until the chicken has cooked through. Serve immediately with lime wedges and grilled jalapeños.
*If using wooden skewer sticks, soak them for 20 minutes before using them.