Preheat an outdoor grill or indoor grill pan to medium-high heat and oil grill grates to prevent the kabobs from sticking. Soak wooden skewers, if using, for at least 30 minutes.
Season chicken thighs and chicken breasts with Stubb’s Bar-B-Q Rub, salt and black pepper. Cut seasoned meat into 1 ½-2 -inch cubes and set aside.
Cut strips of bacon in half or thirds and wrap 1 piece of bacon around each piece of chicken. Thread pre-cut vegetables and bacon wrapped chicken onto skewers, alternating vegetables and using 3-4 pieces of chicken per skewer. Repeat process until all vegetables and pieces of meat are used.
Place prepared skewers in a single layer on a baking sheet. Using a silicone basting brush, brush kabobs with a generous amount of Stubb’s Spicy Bar-B-Q Sauce.
Cook skewers on preheated grill, turning every 3 to 4 minutes and brushing with additional BBQ sauce if desired; until browned on all sides and chicken is no longer pink, about 12 to 16 minutes total.
Serve kabobs with additional Stubb’s Spicy Bar-B-Q Sauce as a dipping sauce. Note: Kabobs can me made 6-8 hours ahead of time and placed in a 9×13-inch baking dish or large rectangle plastic storage container and stored in the refrigerator until ready to cook.