1-First, get your grill or broiler ready by pre-heating it, or fire up a stovetop grill pan. If you’re using wooden skewers, soak them in water for at least 30 minutes to keep them from burning that’s a small step that saves big headaches.

2-Next, season the chicken by tossing the bite-size pieces with 2 Tbsp olive oil, then thread about 5-6 pieces onto each skewer. Sprinkle on plenty of salt and pepper to bring out those flavors.

3-Cook the chicken by placing the skewers on the upper broiler rack or grill. Let them broil for 8-10 minutes, flipping once, until they’re cooked through and have a nice golden-brown color.

4-While that’s happening, char the vegetables. Line a baking sheet with foil, toss the tomatillo halves and poblano slices with 1 Tbsp olive oil, and spread them out skin-side up. Broil for 8-10 minutes, keeping an eye on them so they char without burning.

5-Toast the pepitas in a skillet over medium-high heat. Stir them constantly for 2-4 minutes until they’re fragrant and start to pop a bit, then move them to a plate to cool.

6-Sauté the aromatics in the same skillet with the remaining 1 Tbsp olive oil. Add the diced onion and cook for about 5 minutes until it’s soft, then stir in the minced garlic and chopped jalapeño for another 2 minutes.

7-Blend the sauce by transferring the sautéed mix to a food processor or blender. Add the charred veggies, toasted pepitas, cilantro, vegetable stock, lime juice, and cumin. Blend until smooth, then taste and season with salt and pepper.

8-Finally, serve by arranging the hot chicken skewers on a platter with the sauce in a bowl nearby. Top with extra toasted pepitas, fresh cilantro, and sliced green onions if you like.