To make the pesto, place cilantro, basil, garlic, lemon zest, lemon juice, jalapeño, pumpkin seeds, salt, pepper, and cheese in a food processor fit with a steel blade. Pulse briefly. On low speed, slowly drizzle olive oil through the feed tube until combined, about 15 seconds. To make the kabobs, preheat the oven to 425° F. In a gallon-sized zipper bag or large bowl, combine chicken and pesto; marinate for 30 minutes or as long as overnight, turning the bag occasionally. Drain chicken from the pesto (discard the pesto). Thread chicken and cherry tomatoes onto skewers; season with salt and pepper to taste. Place in the oven and bake for 25 minutes, taking care to not overbake. Remove from the oven and serve.