In the bowl of a food processor, add 2 chilies and 2 tbsp adobo sauce, olive oil, garlic, paprika, cumin, chili powder, salt, and lime juice. Process for about 30 seconds or until smooth. Use a spatula to transfer the mixture to a large Ziploc bag or medium bowl; add chicken cubes and toss to coat; place into fridge and allow to marinate for at least 30 minutes.

Heat your grill. Taking a metal skewer, add a cube of chicken, piece of red pepper, yellow squash disc, and then repeat until the skewer is full (should have 4-5 chicken cubes per skewer). Repeat for all skewers. Discard remaining marinade.

Spray your grill with non-stick spray or brush with oil; add skewers and cook over medium heat with the grill closed for about 5 minutes. Turn skewers over and cook an additional 3-4 minutes on the other side (careful, they are hot!). Remove from grill and serve!