Perfect for a quick snack, these satisfying skewers are served with a fresh yogurt-herb dipping sauce. They also make an easy meal for lunch.
1. Preheat oven to 400˚F (200˚C). Thread each chicken strip onto water-soaked bamboo skewer. Arrange in single layer on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Stir together tandoori sauce and honey; brush evenly over chicken.
2. Bake for 15 to 20 minutes or until chicken is cooked through and glaze is bubbling.
3. Meanwhile, stir together yogurt, green onions, lime juice, mint, cilantro, garlic, salt and pepper. Serve with chicken skewers for dipping.