Marinate the chicken cubes in a marinade of lime juice, ginger and chilli in a flat dish in the refrigerator for 3 hours.
Meanwhile, soak wooden skewers in water.
Then skewer the chicken and grill on the top shelf in the oven over high heat for 3-4 minutes, turning several times.
In the meantime, heat the oil in a wok (or large pan) and fry the onion and garlic for about 1-2 minutes until soft. Add the vegetables and cook for 3-4 minutes until al dente. Add the curry paste, soy sauce and sugar and heat for another minute.