Cut chicken breasts into 1 ½-inch chunks and place into a gallon size resealable bag.
In a small bowl, whisk together olive oil, lemon juice and zest, garlic, salt, paprika, onion powder and black pepper. Pour over chicken and seal the bag. Shake to coat, massaging the marinade into the chicken. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. If using wooden skewers, soak them in water while the chicken is marinating.
Preheat an outdoor grill to medium-high heat (350-400 degrees).
While the grill is preheating, thread chicken onto wooden or metal skewers. I usually can get 6-8 pieces on each one.
When grill is hot, place chicken kabobs directly over the heat source. Cook for 10-12 minutes, turning once, until chicken is fully cooked and no longer pink inside. Transfer to a clean plate and tent with foil for 5 minutes before serving.
Garnish with fresh minced parsley and serve with lemon wedges.
Add chunks of veggies in between chicken pieces, like cherry tomatoes, onions, peppers and mushrooms.Prep up to a day ahead. Store leftovers in the fridge up to 4-5 days. Great for meal prep!