1. In a large bowl combine olive oil, garlic, lemon juice, lemon zest, paprika, smoked paprika, cumin, oregano, thyme, salt, black pepper, chili flakes, and Greek yogurt.

2. Add the cubed chicken to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.

3. If using wooden skewers soak them in water for 20 to 30 minutes to prevent burning.

4. Preheat an outdoor grill or grill pan over medium-high heat and lightly oil the grates.

5. Thread the marinated chicken pieces onto the skewers leaving small gaps between each piece for even cooking.

6. Grill the skewers for 10 to 14 minutes turning every few minutes until the chicken is golden brown with lightly charred edges.

7. Ensure the internal temperature of the chicken reaches 165°F (74°C).

8. In a separate bowl prepare the yogurt sauce by mixing Greek yogurt, olive oil, lemon juice, garlic, mint, parsley, salt, pepper, and cumin.

9. Warm pita bread and prepare any desired side dishes such as rice, couscous, or salad.

10. Serve the grilled chicken skewers hot with yogurt sauce, pita bread, lemon wedges, and fresh herbs.