• 2 pound boneless skinless chicken thigh cut into 1.5-2 inch cubes
• 2 tablespoon avocado oil
• 1 cup red onion cut into 2 inch cubes, layers separated
• 1 cup green bell pepper cut into 2 inch cubes
• 1 cup red bell pepper cut into 2 inch cubes
• 10 10-inch bamboo skewer soaked in water

For the marinade:

• 1 cup plain Greek yogurt
• 1.5 tablespoon fresh ginger peeled and grated
• 1.5 tablespoon garlic minced
• 2 tablespoon lime juice
• 4 teaspoon Kashmiri red chili powder or cayenne or sub with smoked paprika and a pinch of cayenne pepper, more or less to taste
• 1 teaspoon ground turmeric (haldi powder)
• 2 teaspoon garam masala
• 2 teaspoon ground coriander (dhaniya powder)
• 1 tablespoon dried fenugreek leaves (kasoori methi) (kasoori methi)
• 2 teaspoon Kosher salt more or less to taste

For serving:

• 3 lime cut into wedges
• 1/2 cup mint cilantro chutney or your favorite chutney