Place chicken pieces in shallow dish and drizzle with 3  tablespoons orange juice. Combine chili powder, cumin,  salt, and pepper in bowl and sprinkle over chicken.

Preheat grill and lightly coat with oil or cooking  spray.

Thread chicken pieces on skewers leaving space  between each piece. When grill is ready, place filled  skewers on prepared grill 4 to 6 inches from source of  heat. Cook 10 to 12 minutes or until meat is no longer  pink inside. Turn at least once during cooking.

To make sauce, place sauce ingredients in a food  processor or blender and process on high speed until  smooth and creamy. Place in serving bowl.

To serve, arrange greens, orange slices and onions,  separated into rings, on serving platter. Place skewered  grilled chicken on top of greens. Serve with sauce.

4 servings.

To serve as appetizer or snack, remove chicken from  skewers and place each grilled chicken piece on a  decorative toothpick. Place filled toothpicks on top of  greens and, if desired, garnish with orange and onion  slices. Serve with sauce.

8 servings, approximately  32 pieces.