In a small bowl, combine the habanero powder, coriander, mustard powder, ground clove, turmeric, and anise seed. Mix well and set aside.

Cut the chicken breasts and thighs into approximately 1-inch pieces. Place in a large bowl or shallow dish.

Slice the yellow squash into approximately ¼-inch rounds. Cut the christophene into ¼-inch slices, then quarter the slices. Place both vegetables in a separate bowl.

Divide the spice mixture, lime juice, olive oil, salt, and black pepper equally between the chicken and vegetables. Toss each bowl until everything is evenly coated.

Cover both bowls and refrigerate for at least 6 hours or overnight.

If using wooden skewers, soak them in water for at least 30 minutes before assembling.

Cut the red bell pepper into approximately 1-inch chunks.

Thread the ingredients onto the skewers, starting with squash, followed by 2 pieces of chicken, christophene, and bell pepper. Repeat the pattern, finishing with squash. Leave some space at both ends of each skewer for handling.

Preheat the indoor grill to 350°F. Lightly oil the grill surface to prevent sticking.

Place the skewers on the grill and reduce the temperature to 300°F.

Cook for approximately 25–30 minutes, turning the skewers for the first time after 10 minutes and continuing to turn as needed. Cook until the thickest chicken pieces reach an internal temperature of 165°F.

Preheat the oven to 350°F. Lightly grease a baking dish or spray it with cooking spray.

Arrange the skewers in the baking dish and bake for approximately 25 minutes, or until the chicken reaches an internal temperature of 165°F. There is no need to turn the skewers.

Remove from the oven and serve.