Begin by cutting the boneless, skinless chicken thighs into bite-sized pieces, approximately 1-2 inches each.

In a separate bowl, whisk together minced garlic, paprika, cumin, olive oil, lime juice, and soy sauce until well combined to form a vibrant marinade.

Pour the freshly mixed marinade over the chicken pieces, tossing thoroughly to coat evenly, then cover and refrigerate for at least 1 hour.

Preheat your grill to medium-high heat, aiming for around 375°F (190°C), and soak wooden skewers in water for about 30 minutes.

Once marinated, thread pieces onto the skewers, alternating with bell peppers and onions for added color.

Place the assembled skewers on the grill and cook for 10-15 minutes, turning frequently for an even char.

Once grilled to perfection, remove and serve with any leftover marinade or alongside your favorite sides.