Mix up the marinade in a large bowl.
Cut your chicken thighs into quarters and massage them into the marinade. Let sit for 30 minutes.
On a large platter, mix the breadcrumbs with pecorino and season. Toss in the chicken and skewer.
Place on a medium-heat grill and turn every 5 minutes until the internal temperature hits 165.
Remove and let rest for 7 minutes.
Season with lime juice, flaky salt and Green Goddess dressing.
