Cut your chicken into bite-size pieces. Add a tbsp. of butter to your pan and cook your chicken until perfectly brown, about 10 minutes. If your skillet isn’t large, you may have too cook your chicken in 2 batches. When they’re close together in the pan, too much liquid releases and they don’t brown properly.
When your chicken is just about finished, sprinkle with salt, pepper and a dash of garlic powder. Toss chicken in the pan to fully season.
Refrigerate chicken for at least 2 hours or until cold.
Make your pesto. Place basil, olive oil, cheese, almonds, pepitas and balsamic vinegar in a food processor and grind until fully chopped and mixed.
Pour pesto over chicken in a mixing bowl and mix till fully coated.
Skewer 3 or 4 pieces onto sticks. Serve cold.