Add the lime juice, lemon juice, orange juice, lime zest, lemon zest, and oil to a large bowl. Whisk until well combined. Stir in the minced garlic, brown sugar, and honey, mixing until the sugar and honey are fully dissolved and evenly incorporated into the liquid.

Add the dried basil, dried parsley, dried rosemary, garlic powder, onion powder, kosher salt, black pepper, and red chili flakes to the citrus mixture. Whisk thoroughly until all the spices are evenly distributed and no lumps remain. Add the herbs right before marinating to keep them fresh and prevent any bitterness.

Place the chicken chunks in a large bowl or resealable bag. Pour the marinade over the chicken and toss gently to ensure every piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 8 hours for the best flavor and tenderness. Two to three hours is especially effective for deeper penetration.

Preheat your grill to medium-high heat and set it up with a two-zone configuration — one hot side for searing and one cooler side for finishing. Take the chicken out of the refrigerator and allow it to rest at room temperature for about 10 minutes so it cooks more evenly. Place the chicken chunks on the hot side of the grill and cook for 2–3 minutes per side to build a flavorful crust and char marks.

Once both sides are seared, move the chicken to the cooler side of the grill. Continue cooking for 4–8 minutes, turning occasionally, until the internal temperature reaches 165°F on a meat thermometer.

Remove the chicken from the grill and place it on a clean plate. Allow it to rest for 5 minutes before serving so the juices redistribute throughout the meat. Serve warm.