Place the chicken in a 9 × 13-inch dish. Squeeze the lemons over it, add the garlic, and coat with olive oil. Toss to combine. Marinate in the refrigerator, or at room temperature only if grilling within 1½ hours.

If using wooden skewers, soak them in water for at least 30 minutes.

Thread the chicken onto skewers and season generously with salt and pepper.

Heat an outdoor grill or indoor grill pan to medium-high. Grill the chicken about 5 minutes per side, about 10 minutes total.

At about 7 minutes, brush one side with barbecue sauce. Flip after 1½ minutes and brush the other side with sauce. Cook until the chicken is done.

Remove the kabobs from the grill and let them rest for at least 5 minutes.

Meanwhile, bring a large pot of water to a boil and add a pinch of kosher salt. Add the corn and boil for 8 minutes.

Remove the corn and season with chili lime seasoning. Serve with the chicken kabobs.