In medium-sized bowl, combine beer, honey, tamari or soy sauce, oil, garlic, orange zest, cumin, and paprika. Whisk together until blended.
Cut boneless chicken breasts into 1 in (2.5 cm) cubes. Stir chicken cubes into marinade until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Soak wooden skewers for at least 30 minutes before threading chicken. Thread 4 to 5 chicken cubes onto each skewer. Reserve marinade.
Grease barbecue grill and preheat to medium-high. Grill chicken kebabs for 5 to 8 minutes, turning several times and brushing with remaining marinade. Chicken is done when meat thermometer placed in the thickest portion of the meat reads 165 F (75 C).
Remove to platter and drizzle with lemon juice. Scatter parsley and cilantro overtop. Garnish with lemon wedges, green onions, and crushed chillies, if using.