2 pounds boneless, chicken breasts, cut into 1-inch chunks
In a small saucepan, warm 1 tablespoon canola oil over medium heat. Stir in the garlic and onion, cook until translucent, 3-4 minutes.
In a large mixing bowl, combine the chicken and BBQ sauce. Stir in honey, mustard, soy sauce, cayenne pepper, and ginger until well combined. Reduce the heat and simmer for 3-5 minutes until the flavors have blended. Allow to cool for 10 minutes before serving.
Combine the chicken and half of the BBQ sauce mixture in a gallon-size Ziploc bag. Marinate for at least 2 hours or overnight, turning the bag frequently. Place all of the remaining BBQ sauce ingredients in the refrigerator.
Remove and discard the brown liquid from the chicken.
Preheat the grill to medium high. Thread the chicken onto skewers, then coat with the remaining 1 tablespoon canola oil and season with salt and pepper, to taste.
Skewer the chicken and begin grilling. Cook, turning occasionally, until the chicken is thoroughly cooked, reaching an internal temperature of 165 degrees F, about 10-12 minutes. Brush the skewers with the remaining BBQ sauce mixture and cook for 1-2 minutes more.
Serve immediately with the remaining BBQ sauce mixture.