To keep bamboo skewers from scorching, soak them in water for about 1 hour before use.

In small bowl, whisk olive oil, garlic, cumin, chili powder, basil, thyme, and salt together, and set aside.

Place chicken breasts between 2 layers of parchment paper and, with flat side of a meat mallet or rolling pin, gently pound until 1/4 inch thick. Cut each pounded chicken breast lengthwise into 3 equal strips and place with marinade into sealable bag or container. Marinate in refrigerator for at least 2 hours.

In small bowl, toss golden berries with mango, red onion, cilantro, jalapeno, lime juice, and garlic. Add salt and pepper to taste.

Remove chicken from fridge and thread each piece of chicken onto a bamboo skewer. Preheat barbecue and cook chicken skewers on medium heat, turning often until cooked through, approximately 10 to 15 minutes.

Remove chicken skewers from barbecue, top with golden berry salsa fresca, and serve.