Dice chicken breasts into 1 inch by 2 inch pieces, or any size appropriate for skewering.
Meanwhile mix oil, garlic, honey, soy sauce and ginger well with a whisk until honey is incorporated. Divide sauce into two. Reserve one half until ready to serve chicken.
Place chicken breasts in a ziplock back or tupperware for marinating. Pour remaining half of sauce directly on top. This will be your marinade sauce. Refrigerate overnight or at least for 2 hours.
Preheat grill to medium. Skewer chicken. Reserve leftover marinade sauce. Grill chicken 3-4 minutes per side. Once flipped over initially, quickly brush chicken with leftover marinade. Once both sides are cooked, do not use marinade sauce anymore.