In a mixing bowl, whisk together mild harissa, honey, olive oil, salt, and pepper until well combined. Cut the boneless, skinless chicken breasts into even strips, then immerse them in the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or preferably overnight.

If you are using wooden skewers, soak them in water for at least 30 minutes prior to grilling.

Once the chicken has marinated, remove it from the fridge. Take the soaked skewers and carefully thread the marinated chicken strips onto each skewer.

Preheat your grill to medium heat, around 350°F. Place the chicken skewers on the grill and cook for 3-4 minutes on each side, until golden brown and internal temperature reaches 165°F.

While the skewers are grilling, prepare the garlic mint sauce by blending crushed garlic, lemon juice, olive oil, yogurt, and fresh mint until smooth.

Once cooked, remove chicken skewers from the grill and let them rest for a minute. Drizzle with garlic mint sauce and serve immediately.