In a blender, combine chopped kiwis, honey, lemon juice, and water. Blend until smooth.

Pour the mixture into a container and stir in the chia seeds until evenly distributed.

Cover and refrigerate the mixture for at least 2 hours until it thickens. This allows the chia seeds to swell and integrate into the mixture.

Transfer the chilled mixture to your ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency.

Serve immediately as a soft sorbet, or freeze for an additional 1-2 hours for a firmer texture before scooping.