• Whisk together all the marinade ingredients in a medium-sized bowl. Add 1/4 cup freshly squeezed lime juice. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large resealable bag.
• Cut the chicken into bite-size pieces (1 to 1 and 1/2 inches) and put in the resealable bag with the marinade. Seal the bag or cover tightly and place in the fridge. Refrigerate for at least 30 minutes—preferably 2–3 hours up to 6 hours. Do not exceed 6 hours, as the acidity will start to dry out the chicken.
• Preheat grill to medium-high heat (about 400–450°F). Clean and oil grill grates by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.
• Peel and chop a mango into 2-inch cubes; chop the red onion to thick 1–2 inch pieces; and cut a zucchini into half moons.
• Once chicken has marinated, place the chicken pieces on a skewer, alternating with (see note 1) prepared fruits and veggies (cubed mango, red onion pieces, and zucchini). Add cherry tomatoes to the skewers as well.
• Place the kabobs on the oiled hot grill and cook for 6–8 minutes, flipping once or until chicken is cooked through. Chicken should reach 160°F or juices run clear. The carryover heat will take chicken to the safe 165°F. When turning the kabob sticks, brush the chicken with all but 2 tablespoons of the reserved marinade. Save those last 2 tablespoons for a finishing “dressing.”
• Add kabobs to a plate and evenly drizzle the remaining 2 tablespoons of marinade over everything. Serve with the sriracha dipping sauce and additional chopped cilantro if desired.

Sriracha Dipping Sauce

• Zest part of 1 lime to get about 1/2 teaspoon lime zest and juice 2 limes to get about 3–4 tablespoons lime juice.
• Combine the mayo, lime juice, lime zest, sriracha, and (if desired) sugar in a bowl. Add some salt and pepper to taste. Stir well and taste, adding additional lime or sriracha to personal preference.