Begin by cutting the skinless, boneless chicken breasts into 1-inch pieces. In a mixing bowl, combine olive oil, soy sauce, hot sauce, freshly squeezed lemon juice, minced garlic, salt, pepper, and onion powder to create a vibrant marinade. Set aside half of the marinade for later use and ensure the mix is well blended for optimal flavor infusion.

Add the chicken pieces to the bowl with half of the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes or up to overnight.

While the chicken marinates, rinse and trim the asparagus, removing the woody ends. Fill a pot with water, bring it to a boil, and blanch the asparagus for about 2 minutes. Immediately transfer them to an ice water bath to stop the cooking process.

Take your marinated chicken pieces from the refrigerator and begin threading 4-5 pieces on each skewer. Ensure the pieces fit snugly but not overcrowded.

Preheat your grill to a medium-high temperature, about 400°F (200°C). Once heated, place the chicken skewers on the grill, brushing them with olive oil for moisture. Cook the skewers for approximately 10-12 minutes, turning occasionally until the chicken is cooked through.

Remove the grilled chicken skewers and asparagus from the grill and place them on a serving tray. Drizzle with the reserved marinade for added flavor, and garnish with red chili pepper flakes and fresh parsley.