Cut chicken into bite-sized pieces (about 1 inch), then pat dry.

In a bowl, combine minced garlic, chopped chilies, basil leaves, soy sauce, fish sauce, brown sugar, and fresh lime juice until sugar dissolves.

Add chicken to the marinade, tossing gently to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

Soak wooden skewers in water for 30 minutes to prevent burning. For metal skewers, simply clean and dry before use.

Alternately thread marinated chicken (and optional bell pepper or onion) onto each skewer.

Preheat grill or grill pan to medium-high (around 375°F). Brush grates lightly with oil.

Place skewers on the grill and cook for 4-5 minutes per side, until chicken is golden and cooked through.

Transfer skewers to a platter and let rest for 5 minutes. Garnish with fresh basil leaves and lime wedges.