What you will need:
For the chicken:1 ½ chicken breasts, skinless, boneless and with fats trimmed
12 metal skewers
For the marinade:1 cup plain low-fat yogurt, 1 tsp of paprika, 1 tsp of onion powder and 1 tsp of garlic powder, 1 tsp chili powder, ¼ tsp ground cayenne pepper and ½ tsp salt.
For the dipping sauce:1/3 cup honey mustard and 2/3 cup of reduced-fat sour cream
What you should do:
Dipping sauce: Mix two ingredients together in a small bowl and refrigerate.
Marinade: Whisk all ingredients in a small bowl. Set it aside.
Chicken: Cut each chicken breast lengthwise into four strips. Place all strips in a zip top plastic bag. Pour the marinade mixture into the bag and zip it up. Flip the bag to ensure even distribution of marinade. Refrigerate for four hours at minimum.
Once the chicken is thoroughly marinated, place chicken in colander to drain any excess marinade. Skewer all pieces of chicken.
Preheat your grill to a medium heat. Cook chicken, consuming 2.5 minutes on each side. Transfer chicken into a platter. Serve with dipping sauce.