In a large mixing bowl, combine lemon juice, honey, olive oil, mustard and crushed garlic.
Stir in thyme, sea salt and pepper.
Add chicken and let soak for 10 minutes.
Then add zucchini, bell pepper and onion.
Toss until well coated.
Let marinate in the refrigerator for 1-2 hours.
Soak wooden skewers in cold water for 30 minutes. This keeps them from burning.
Preheat grill to medium.
Thread the chicken and vegetables onto the skewers.
Basted the assembled kabobs generously with the marinade mixture.
Grill on medium heat, turning every few minutes to make sure they cook evenly.
Grill until juices run clear when chicken is pierced with a knife, about 10-12 minutes, or until the chicken reaches the safe miminum internal temp of 165 degrees F.