In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried parsley, dried thyme, smoked paprika, salt, and black pepper to create a cohesive marinade. Add the chicken chunks and toss thoroughly to coat every piece evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes—this allows the flavors to penetrate the chicken and keeps it moist during grilling. I like to marinate for closer to 45 minutes when I have the time; the extra time really deepens those Mediterranean flavors.

While the chicken marinates, soak wooden skewers in water for 20 minutes to prevent them from burning, or prepare metal skewers. Once the marinating time is complete, preheat your grill to medium-high heat (around 400°F if using a gas grill). Let the grill heat for about 5 minutes so it's properly hot when the chicken goes on.

Remove the marinated chicken from the refrigerator and thread the chunks tightly onto the skewers, spacing them close together but not overlapping—this helps them cook evenly and develop a nice char. Place the skewers on the hot grill and cook for 3 to 4 minutes per side without moving them too often; this allows the chicken to develop a flavorful golden-brown exterior while staying juicy inside. I find that resisting the urge to flip constantly is key—let the grill do its work for those first few minutes to build real depth of flavor.

Transfer the grilled chicken skewers to a clean plate and let them rest for 2 to 3 minutes before serving—this brief rest allows the juices to redistribute and keeps the meat tender. Serve the hot souvlaki with the creamy tzatziki sauce on the side for dipping, or drizzle some directly over the skewers for extra flavor.