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Add the chicken cubes to a large bowl. Drizzle with 2 tablespoons avocado oil, then add the Greek yogurt, tomato paste, lemon juice, minced garlic, and spices.
Mix well and marinate for 2-6 hours, ideally overnight.
When you’re ready to prepare the chicken, remove it from the refrigerator and let it sit at room temperature for 30 minutes.
During this time, heat up a large cast iron skillet over medium-high heat. Make sure your wood skewers can easily fit in the pan. If they’re too long, cut them down to size with sharp kitchen shears.
Skewer the chicken pieces on wooden bamboo skewers.
Add 1 tablespoon avocado oil to the skillet. Place the chicken skewers in the skillet and let them cook for 2-3 minutes. Turn and cook another 2-3 minutes; repeat until the chicken is cooked through and the internal temperature is 165°F when measured with an instant-read thermometer. This should take about 15-17 minutes total, but the cooking time will vary.
While the skewers cook, prepare the yogurt sauce. In a small bowl, combine the Greek yogurt, smoked paprika, lemon juice, and parsley or mint. Mix well and add salt and pepper to taste.
Serve the chicken skewers with yogurt sauce on the side for dipping.