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Set a wire rack in a broiler-safe rimmed baking sheet and mist with cooking spray. In a large bowl, mix the butter, berbere, honey, lime zest and juice, 1 teaspoon salt and ½ teaspoon pepper. Measure 2 tablespoons of the mixture into a small bowl; set aside for brushing.
Add the chicken and peppers to the bowl with the remaining berbere mixture and mix with your hands to coat. Thread the chicken, alternating with the peppers, onto four 12-inch metal skewers. Place the skewers on the prepared rack, spacing them evenly. Let stand at room temperature while the broiler heats.
Heat the broiler with a rack about 6 inches from the element. Broil the skewers until lightly charred, 6 to 7 minutes. Remove from the oven, flip and broil until charred on the second sides, another 6 to 7 minutes. Transfer to a serving platter, brush with the reserved butter mixture and drizzle with additional honey. Serve with lime wedges.