Put the wooden skewers in cold water to soak while you prepare the meat.
Slice the chicken breast into long strips, no more than half an inch thick. Pop in a bowl with the sweet chilli sauce, soy sauce and garlic.
Mix it all together well and ideally leave to sit in the fridge for 30 minutes - 24 hours. However, if you don't have time, they will still taste fantastic if you cook them straight away.
Thread the chicken strips onto the skewers, with the thin, pointy end of the chicken going on first. This will allow the fatter end to get more heat and cook safely all the way through.
When all the skewers are loaded up, pop over the white hot coals of a BBQ or grill and cook for 3 minutes each side.
Baste the skewers while they are cooking with the remaining marinade and a silicone pastry brush.
Before serving, check sure they are cooked all the way through by making sure there is no pinkness left in the middle of the meat.