Start by preparing a brine solution using water and kosher salt. Submerge the boneless skinless chicken breasts in the brine for 30 minutes.

Cut the brined chicken into even cubes, then combine with melted butter or olive oil, kosher salt, freshly-cracked black pepper, garlic powder, and smoked paprika in a large mixing bowl.

Soak wooden skewers in water for 30 minutes if using. Thread the seasoned chicken cubes onto the skewers, leaving space between pieces.

Preheat the grill to medium-high heat (around 400°F). Oil the grates lightly to prevent sticking. Grill kabobs, cooking each side for 5–7 minutes until internal temperature reaches 165°F.

Remove the kabobs from the grill, let them rest, then squeeze fresh lemon juice over them before serving.