Cut the chicken lengthwise into 1/4 inch (1/2 cm) strips- you'll get about 4 or 5 strips from each breast.
Thread these strips zigzag fashion onto bamboo skewers, about 3 or 4 strips per skewer.
Don't squash the zigzags too tightly- leave them loosely threaded so the marinade can soak in.
Arrange the skewers in a glass baking dish.
In a small bowl, combine the marinade ingredients& pour over the chicken skewers in the baking dish; allow to marinate, refrigerated, for at least one hour, but no longer than three or else the chicken will disintegrate.
Meanwhile, make the dipping sauce.
In a blender combine all the sauce ingredients and blend until completely smooth.
Pour into a small bowl.
Preheat the barbecue, then grill chicken skewers over medium heat, brushing lightly with the marinade, about 5 minutes per side.
The chicken should be cooked through but not dried out.