In a mixing bowl, whisk together ¼ cup of olive oil, ¼ cup of fresh lemon juice, 3 minced garlic cloves, 1 tablespoon of dried oregano, 1 teaspoon of paprika, and salt and pepper to taste. Cut the boneless, skinless chicken breasts into bite-sized cubes and add them to the marinade. Allow the chicken to soak in these flavorful spices for at least 30 minutes, or ideally, up to 24 hours in the refrigerator for maximum flavor infusion.

While your chicken is marinating, soak wooden skewers in water for about 30 minutes to prevent them from burning on the grill. After soaking, thread the marinated chicken pieces onto the skewers, ensuring to leave a little space between each piece for even cooking.

Preheat your grill or grill pan to medium-high heat (around 400°F). Once hot, place the skewers on the grill, cooking for about 8–10 minutes. Turn the skewers occasionally to achieve that wonderful char and ensure even cooking.

While the chicken is grilling, prepare the creamy feta dip. In a blender, combine 1 cup of crumbled feta cheese, ½ cup of plain Greek yogurt, 2 tablespoons of olive oil, the zest of one lemon, 2 tablespoons of lemon juice, and 1 tablespoon of fresh dill. Blend until smooth and creamy.

Once the chicken skewers are grilled to perfection, arrange the grilled chicken skewers alongside bowls of feta dip, cherry tomatoes, sliced cucumbers, Kalamata olives, and roasted red peppers on a large serving board.

Finish your grazing board with fresh herbs like parsley, mint, or dill sprinkled over the surface for a burst of color and flavor.