Season chicken thigh fillet with salt, black pepper, chili powder, cayenne powder and half of ground cumin seed. Top with garlic. Marinate for 1 hour inside the refrigerator then transfer to a ziplock plastic bag.
Add sweetener (Sukrin Gold or stevia) to apple cider vinegar.
Drizzle lime juice and apple cider vinegar mixture over seasoned chicken fillet.
Add celery leaves, red bell pepper, green bell pepper,jalapeño or green chili, and onion (if using)
Marinate seasoned chicken fillet for 24 hours.
Arrange pieces on a barbeque stick. Get one piece of chicken fillet, add celery leaf on one side and fold then place on a stick. Do this to all the chicken fillet. Alternately add chicken and bell pepper onto the stick. Add in red onion slices if using.
Sprinkle smoked paprika and the remaining cumin.
Grill for about 5 to 8 minutes or until thoroughly cooked. Use the remaining marinade mixture for basting.