Buttermilk makes white meat chicken nice and tender for grilling or broiling.  Still, you don't want to overcook it.

If you want to prep the chicken in the morning, you can mix the marinade and cut up the chicken the night before, refrigerating separately.  Mix the chicken into the marinade in the morning.  It should marinate at least three hours but not overnight.

½ cup buttermilk
1 Tbsp. olive oil
3 cloves garlic, minced
1 Tablespoon lemon juice
1 Tablespoon honey
1 tsp. sweet Hungarian paprika
1 tsp. salt
1 tsp. ground black pepper
4 boneless chicken breast halves, cut into 1-1/2 inch cubes
1 red pepper, cut into 1-1/2 inch pieces
1 onion (red or Vidalia), cut into 1-1/2 inch pieces

     Mix buttermilk, olive oil, garlic, lemon juice, honey, and spices. Marinate chicken in mixture at least 3 hours, covered, in the refrigerator.

     Preheat grill or broiler. Thread chicken, red pepper, and onion on metal skewers. Grill or broil about 4-5 minutes per side. Watchcarefully, and turn about every two minutes so they do not get too charred. Serve with rice pilaf or naan bread, or in a pita with tzatziki.