Soak the skewers for 20 minutes in water before grilling.
In a large bowl, mix the salsa, teriyaki sauce, avocado oil, salt, pepper, paprika, and chipotle powder. Add in the chicken and mix until the chicken is completely coated with the marinade. Allow the chicken to marinate for 20- 30 minutes in the fridge.
Once the marinating is over, add in the vegetables and gently mix them into the marinade.
Shake off the excess marinade and place the chicken & vegetables on skewers. Place the skewers on a Bull Grill that has been preheated to medium-high or around 350°F. Place the kabobs directly on the oiled grates. Grill until the chicken is fully cooked, turning only as needed. Serve the chicken kabobs with your rice, beans, chips, and salsa.
