1-Prepare the chicken: Cut chicken breasts into uniform ½-inch wide strips for even cooking and nice grill marks.

2-Make the marinade: Whisk together mild harissa paste, olive oil, honey, salt, and black pepper in a bowl.

3-Marinate the chicken: Toss chicken strips in the marinade until fully coated, cover, and refrigerate for at least 3 hours or overnight.

4-Prepare skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.

5-Thread the skewers: Thread marinated chicken onto skewers and discard any leftover marinade that touched raw chicken.

6-Preheat the grill: Heat your grill to medium temperature to allow honey to caramelize without burning.

7-Grill the skewers: Cook skewers on the grill, turning occasionally, until internal temperature reaches 165°F.

8-Add final honey glaze: Brush extra honey on skewers during the final minute of grilling for a glossy finish.

9-Make the garlic mint sauce: Combine garlic cloves, lemon juice, olive oil, yogurt, and fresh mint in a food processor and blend until smooth.

10-Serve and enjoy: Drizzle garlic mint sauce over grilled skewers or serve on the side for dipping.