Slice the chicken into chunks and place in a large bowl.
Whisk together the oil, soy, honey, ginger, garlic and lemon juice.
Pour over the chicken then mix to combine. Allow to marinate for at least 20 minutes but up to 24 hours overnight in the fridge.
Soak bamboo skewers while the chicken marinates in boiling water or use metal skewers. Thread the marinated chicken onto skewers and brush with the remaining marinade.
Cook the chicken on a hot grill or grill pan for 3-4 minutes per side until the chicken is golden and cooked through.
Remove from the heat, allow to rest for 5 minutes then scatter with chopped spring onion (optional) and serve.