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Preheat a barbecue (coals give a great result) to high heat.
For tare, combine ingredients in a small saucepan over high heat, stirring to dissolve honey, and simmer until reduced by half (8-10 minutes).
For spice mixture, toast nori over coals or a flame until crisp (1 minute). Cool, then crumble into a blender or spice grinder. Add remaining ingredients and blend until finely ground.
Thread chicken onto skewers (soak bamboo skewers in water for 30 minutes to prevent burning), then brush with oil and grill, turning and basting with tare occasionally, until charred and cooked through (5-7 minutes). Serve with spice mixture and lemon wedges.