Cut each fillet into six portions, each about two inches square. Season with salt, pepper, cayenne and chili powder. Add the thyme, tarragon and chives. Mix well.
Place in a covered container and allow to marinate in the fridge for about 30 minutes.
Preheat the oven to 400F.
Cut the bacon rashers into four-inch lengths. If they are wider than the chicken pieces, trim them so that they are a bit narrower than two inches.
Wrap each piece of chicken with bacon. Thread three pieces of bacon-wrapped chicken into each skewer.
Place the skewered chicken on a rack placed over a tray lined with aluminum foil (easy clean-up!).
Grill at 400F for 15 to 20 minutes or until nicely browned. DO NOT overcook to prevent the chicken from turning dry.
Serve as an appetizer or as a main course with rice. Cole slaw on the side is a great addition.