Start by mixing your marinade. In a bowl, combine the minced garlic, raw honey, light beer, mustard, red pepper flakes, soy sauce, olive oil, and apple cider vinegar. Whisk them together thoroughly. You want to blend the honey perfectly with the beer and the other ingredients so every piece of chicken absorbs it.

Cut your chicken into 1½-inch cubes. You want these pieces to be bite-sized. Place the chicken in a resealable plastic bag or a bowl and pour the marinade over it. Seal or cover, and mix gently to ensure all pieces are covered. Refrigerate for at least one hour, but overnight is even better. This allows the flavors to penetrate the chicken.

While the chicken is marinating, preheat your grill. You want it hot and ready. If you’re using charcoal, ensure your briquettes are fully ashed over. A hot grill makes a big difference.

After marinating, take your chicken out and let it sit for about 15 minutes. This helps it grill evenly. Thread the chicken onto skewers. If you’re using wooden skewers, remember to soak them in water for about 30 minutes prior to prevent them from burning.

Place the skewers on the grill and cook for about 8-10 minutes on each side. You want those grill marks, baby! Check if the chicken is opaque and the internal temperature reaches 165°F (75°C).

Once they're done, remove the skewers from the grill. Garnish with freshly chopped cilantro and sprinkle with sesame seeds for that extra flair. Now, it’s your time to shine!