Step 1: Marinate the Chicken

1. In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, onion powder, chili powder, salt, and black pepper.
2. Add the chicken chunks to the marinade and toss to coat evenly. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.

Step 2: Prepare the Cowboy Butter Dipping Sauce

1. Melt the butter in a small saucepan over low heat, being careful not to let it brown.
2. Stir in the lemon juice, minced garlic, Dijon mustard, red pepper flakes, smoked paprika, parsley, and chives. Season with salt and black pepper to taste.
3. Keep the sauce warm on low heat or transfer it to a small bowl for serving. Stir occasionally to keep the ingredients evenly mixed.

Step 3: Assemble the Skewers

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each piece to ensure even cooking.

Step 4: Grill the Chicken Skewers

1. Preheat your grill to medium-high heat (about 375–400°F). Lightly oil the grates to prevent sticking.
2. Place the skewers on the grill and cook for 12–15 minutes, turning every few minutes to ensure even cooking. The chicken should be golden brown with slight charring on the edges and reach an internal temperature of 165°F.
3. Remove the skewers from the grill and let them rest for a few minutes before serving.

Step 5: Serve and Enjoy

1. Arrange the chicken skewers on a platter and serve with the warm cowboy butter dipping sauce on the side.
2. Garnish with extra parsley or chives for a fresh, vibrant touch.