1-Prepare the marinade: by combining 5 tablespoons honey, 2 1/2 tablespoons avocado oil, 1 1/2 tablespoons freshly squeezed lime juice, 4 1/2 tablespoons soy sauce, 3 minced garlic cloves, 1/2 teaspoon cornstarch, 1 tablespoon sriracha, 1 tablespoon minced ginger, salt, and pepper in a small bowl, and stir until well mixed.

2-Place the 2 pounds of chicken pieces in a medium bowl, sprinkle with 1/2 tablespoon paprika, and toss to coat evenly. Pour half of the marinade over the chicken and stir to combine. Cover and refrigerate for at least 1 hour. Set aside the remaining marinade for glazing and serving.

3-When ready to cook, thread the marinated chicken onto skewers, discarding any excess marinade from the bowl.

4-Preheat a grill to medium heat and grease the grates. Grill the chicken skewers for 12-15 minutes, turning every 3-4 minutes, until the chicken is fully cooked and no longer pink inside. Brush the skewers with the reserved marinade during cooking.

5-Remove the skewers from the grill, sprinkle with 2 tablespoons chopped cilantro, and serve with the remaining marinade on the side for dipping if desired.