Whisk together the honey, mustard, gluten-free soy sauce, oil, salt, pepper, and lime in a bowl. Reserve 1/4 Cup for basting the shish kabobs on the grill.
Place the chicken in the bowl with the marinade mixture and stir to coat evenly. Add the vegetables and toss to cover. Refrigerate for at least two hours. The longer, the better for the flavors to blend.
Get The Skewers Ready for the Grill
Thread the marinated chicken and vegetables onto skewers, alternating the chicken and vegetables, making sure to leave enough space so that everything can cook evenly.
Grill over medium heat. Baste the kabobs with the reserved marinade, turning the skewers two to three times to grill and brown evenly. Total grilling time will be 8 to 12 minutes, depending on the heat of your grill and the distance from the heat. The chicken should feel firm when pressed (with grill tongs), and the internal temperature reaches 165ºF when done.
Cover with foil and the kabobs rest for five minutes before serving.