If you're using wooden Kabob sticks, add about an inch of water into a 9 by 13. Put your kabob sticks in and let them sit for a couple hours. This will keep your kabob sticks from catching fire as they grill. (Metal kabob sticks and wooden kabob sticks both work great!)
Cut the chicken into 1" cubes and add them to a gallon size ziplock bag.
For the Marinade: Add the lemon juice, avocado oil, minced garlic cloves, honey, dijon mustard, fresh rosemary, lemon zest, salt, and pepper to your ziplock bag with the chicken. Let the chicken sit in the marinade for 2-12 hours.
Prepare your veggies for the kabobs. Cut all the veggies into the same size pieces so they cook evenly. Using kabobs sticks, alternate adding the veggies and the marinated chicken. The kabobs can be prepared a few hours before you grill them if you need. Just be sure to store them in the fridge covered with plastic wrap.
When you're ready to grill. Spray your grill with a little cooking oil, add the kabobs and cook on each side for 5-7 minutes or until the chicken is done. Take the kabobs off the grill and let them sit for 5 minutes before serving. Enjoy!