Cut the chicken into thin slices about two inches long.
Grate the garlic.
Chop the chili.
In a bowl, mix together the mayonnaise, lemon juice, chopped chili, grated garlic, cilantro, and salt and pepper, to taste.
Add the chicken to the mayonnaise mixture and mix. Cover and allow to marinade for at least two hours.
About 30 minutes before you intend to start grilling, soak the bamboo skewers in water.
Thread the chicken with the skewers, four to five pieces per stick.
Grill the chicken, about three minutes per side. No basting is necessary. Note that the chicken won’t turn very dark during grilling because the marinade is very light in color. So, don’t wait for the chicken to turn brown — it will be overdone by that time.
Serve the mayo-marinated chicken skewers by themselves as an appetizer, or with rice as a main course.