Pound the chicken breasts to an even ½ inch thickness between two pieces of wax paper. Cut the breasts into 1-1/2” pieces and set aside. Combine the soy sauce, brown sugar, lime juice, garlic and ginger powder in a resealable plastic bag. Place the chicken in the bag and let marinate for at least 20 minutes. Preheat the grill to high heat. Meanwhile thread the chicken pieces onto skewers that have been soaked in water. Place the chicken skewers on the grill turning once until the chicken is cooked through. Brush both sides of the cooked chicken with Teriyaki Baste & Glaze. Serve warm.