In a small bowl, whisk together soy sauce, honey, olive oil, lime juice, garlic, ground ginger, smoked paprika, salt, and black pepper to create the marinade.

Place the chicken cubes in a resealable plastic bag or shallow dish, and pour half of the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 2 hours). Reserve the other half of the marinade for basting.

If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.

Preheat a grill or grill pan to medium-high heat.

Thread the marinated chicken, pineapple chunks, red bell pepper, green bell pepper, and red onion onto the skewers, alternating ingredients for color and flavor variety.

Place the kabobs on the grill and cook for 10-15 minutes, turning occasionally and basting with the reserved marinade, until the chicken is cooked through and has an internal temperature of 165°F (74°C).

Remove the kabobs from the grill and let them rest for 2-3 minutes before serving.