1. Stir together first 4 ingredients in a large shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 1 to 3 hours.
2. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.) Cut each lemon into 8 wedges.
3. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken and lemon wedges alternately onto skewers, leaving a 1/8-inch space between pieces.
4. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Transfer to a serving platter. Sprinkle with cilantro leaves.
Note: We tested with Annie Chun's Korean Sweet & Spicy Go-Chu-Jang.