Heat grill. Soak bamboo skewers in water for about 30 minutes.
Heat oil in small saucepan over medium-high heat until hot.
Add onion; cook and stir until tender.
Stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne. Remove from heat.
Cut chicken breast half into ½ inch-wide length-wise strips (not cubes!!)
Add spice mixture, toss to coat.
Weave chicken strips onto skewers.
When ready to grill, oil grill rack.
Place kabobs on gas grill over medium heat or on charcoal grill 4 – 6 inches from medium coals. Cook 7 – 10 minutes, or until chicken is no longer pink, turning once and brushing frequently with spice mixture.
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