Skewer the chicken cubes on 4 to 6 kabob skewers and sprinkle with Mortons kosher salt. (Different brands and types have varying levels of saltiness.) Place on a baking rack over a cookie sheet in the refrigerator for 30-60 minutes to dry brine.
Meanwhile, whisk together the marinade ingredients. After the 30-60 minute dry brine, cover the chicken with the marinade for 30-60 minutes. Do not rinse the salt/brine from the chicken before placing in the marinade.
Preheat the grill to a medium high heat, set up for in-direct cooking, aiming for 350-400 degrees. Make sure the grill grates are well oiled to prevent sticking.
Combine the breadcrumb ingredients in a flat baking tray.
Remove the chicken skewers from the marinade one at a time and roll in the breadcrumbs to coat.
Grill the chicken skewers on indirect heat for about 20 minutes until chicken is cooked through (165 internal temperature) and the breadcrumbs are browned. Indirect means not directly over the coals or flame.
During the last few minutes of cook time, melt the Garlic Lemon Butter ingredients together in a small saucepan and drizzle over the cooked chicken skewers after they are removed from the grill.
For additional char and color on your breadcrumb crust, roll the skewers briefly over the heat source just before you pull them off of the grill if desired.
Serve with lemon wedges for squeezing.