- Preheat grill to medium-high. In a bowl, whisk together habanero sauce, lime juice and honey. Place chicken in a large bowl; pour half of the marinade over top. Toss to coat. Refrigerate for 1 to 4 hours.
- For each skewer: Slide 1 onion wedge onto skewer to within 2-in. (5 cm) of base. Add 1 chicken cube, 1 avocado cube and 1 onion wedge; repeat 3 times.
- Place kabobs on well-oiled grill. Close lid and grill for 8 to 10 min., turning twice and brushing with remaining marinade. Remove kabobs to a serving platter; sprinkle immediately with sesame seeds and cilantro.
Tip: A clean, oiled grill grate is the key to success when grilling kabobs. To further prevent sticking, loosen them with a metal spatula before turning.