In a medium mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and paprika.

Cut chicken into 1-inch cubes and marinate in the mixture for at least 2 hours, preferably 8 hours.

Prepare vegetables by cutting red bell pepper, green bell pepper, and red onion into 1-inch chunks, and add cherry tomatoes.

Thread marinated chicken and prepared vegetables onto soaked wooden skewers.

Preheat grill to medium-high heat, around 400-450°F, and oil the grates.

Grill kabobs for 12-15 minutes, turning every 3-4 minutes, until chicken reaches 165°F.