Add the water to a small pot or microwave-safe container. Stir in the salt and honey and heat until the honey melts and the salt dissolves. Chill the brine mixture in the refrigerator while you prepare the chicken.
Trim any excess fat from the chicken breasts and cut them into 1½-2 inch pieces. Place in a ceramic bowl or dish.
Smash or roughly chop the garlic. Quarter the lemon, squeeze the juice into the brine and add the lemon pieces. Roughly chop or tear the basil, parsley and bay leaves, and add them with the peppercorns to the brine. Pour the chilled brine over the chicken and stir gently to combine. Cover tightly and refrigerate for 1½ to 2 hours.
Preheat a traditional or flat-top grill to medium-high heat and lightly grease with avocado oil. While the grill heats, remove the chicken pieces from the brine and thread them on four skewers, spacing the pieces closely but not tightly.
Grill the skewers for 5 to 7 minutes per side or until the chicken is browned and reaches an internal temperature of 165 F.
Serve warm, squeezed with extra lemon juice and garnished with fresh parsley and basil,
