Season chicken with salt, pepper and 1 tablespoon of garlic powder. Add chicken and 1½ cup of pesto to a large Ziplock bag (or bowl) and marinate for at least 30 minutes or for best results marinate overnight. If marinating overnight, turn the bag occasionally so all the chicken is covered in pesto sauce evenly.
Preheat oven to 425F.
Thread chicken and cherry tomatoes onto skewers, season with salt and pepper to taste and place on a baking sheet pan drizzled with olive oil or covered with parchment paper.
Turn kabobs once mid cooking. Cook for about 25-30 minutes, until the chicken is golden brown and it reaches an internal temperature of 165 degrees F.
Remove from oven and if desired garnish with fresh parsley and add large pearl buffalo mozzarella to the skewers.
Drizzle with the remaining ¼ cup of pesto sauce and serve.