Start this recipe by preparing the thighs. Cut slits into the meat and brush all over with the Kentucky whisky sauce. Allow to sit for 30 minutes before grilling on the BBQ grill. For the skewers, deseed the peppers and using a small round 3-4cm cutter cut discs. Do the same with the onion. Slice the zucchini thinly also. Thread the vegetables onto skewers tightly together, brush with the melted garlic butter and season with salt and pepper. Place onto the BBQ grill or on a griddle pan and cook on all sides for 3-4 minutes. Also, brush the corn with garlic butter, drizzle with honey, season with coarse salt and cook to brown all over. To serve, warm up the tortilla wraps and serve with the chicken thighs sliced up thinly, corn and rainbow skewers and extra BBQ sauce on the side and the lime wedges.