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In a small bowl, combine the lime juice, lemon juice, honey and garlic.
Pour 3 cups into a Ziploc® brand Storage Gallon Bag; add the chicken.
Seal bag and turn to coat; refrigerate for at least 30 minutes.
Cover and refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before starting the grill.
Drain and discard marinade from chicken.
On 10 metal or soaked wooden skewers, alternately thread the zucchini, squash, peppers and mushrooms.
Grill chicken and kabobs, covered, over medium-hot heat for 12-14 minutes or until a meat thermometer inserted into thickest part of chicken halves reads 170° and the vegetables are tender, turning and basting frequently with reserved marinade.