Make the Dressing: In a mason jar, mix together all of the dressing ingredients. Shake well to combine.
Marinate the Chicken: Toss the diced chicken pieces with the paprika, and sprinkle of kosher salt and black pepper.
Pour about 1/2 cup of the dressing over the chicken and coat well. (I like to mix everything together in a sealable bag.)
Leave the chicken to marinate on the counter for 40 minutes while you prep the rest of dinner. (Make ahead: You can put the chicken in the refrigerator to marinate 2-24 hrs. Take it out about 20 minutes before you are going to cook it.)
If you are using wooden skewers, put then in water to soak now.
Grill the Chicken: After about 20 minutes, start preheating the grill.
When the chicken is done marinating, thread it onto skewers.
Grill on high, turning occasionally, so the skewers are browned on all sides. This will take about 10 minutes, or until the chicken is 165F (155F for breast meat) on a thermometer.