Add to a blender the yogurt, onion, garlic, lime juice, ginger, cumin, cinnamon, turmeric, cayenne pepper, as well as a bit of salt and pepper.
Puree the mixture until smooth, then pour into a medium sized mixing bowl.
Cut the chicken into bite sized pieces. Place the chicken bits into the bowl with the marinade and mix well, evenly coating the chicken with the marinade. Place in the refrigerator to marinate for at least an hour, but no more than overnight.
Soak your skewers in water for at least 20 minutes, prior to skewering the chicken. This will help prevent the skewers from burning or catching fire while grilling.
Once some time has passed, skewer the chicken placing 1to 2 oz. (28 to 56g) of chicken per skewer, or upwards of 4 oz. (112g) of chicken for larger portion sizes. Season the surface of the skewers with a bit of salt and pepper.
Pre-heat a grill (or just a large pan or skillet). Make sure the grill is very clean by brushing off any burnt bits or ash. Because this has a bit of extra water in the marinade, it’s more prone to sticking.
Pour a bit of melted ghee or coconut oil into a wadded-up paper towel and quickly brush it along the grates, giving it a thin layer of fat. Quickly place the chicken skewers on the grill, directly above the fire. You should get a nice bit of color. Once one side is cooked, flip them, and cook the other side. Baste the skewers with more ghee or coconut oil.
Once both sides have a bit of color, you can place them off to the side of the fire to continue cooking. Continue basting them with ghee or coconut oil. Cook until cooked through, then serve!