In a mixing bowl, whisk together mild harissa, honey, olive oil, salt, and pepper until well combined. Add the chicken strips, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 3 hours or overnight.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.

Once marinated, thread the chicken strips onto the soaked skewers, securing each piece horizontally.

Preheat your grill to medium heat, around 350°F (175°C). Place the chicken skewers on the grill and cook for 3-4 minutes on each side until charred and cooked through.

While grilling, prepare the garlic mint sauce by blending together crushed garlic, lemon juice, olive oil, yogurt, and fresh mint until smooth.

Drizzle the garlic mint sauce over the cooked chicken skewers. Garnish with additional mint or parsley if desired and serve immediately.