Start by brining the chicken breasts- fill a large bowl with warm water and ¼ cup salt- stir until most of the salt is absorbed. Place the whole chicken breast inside the bowl, and allow to sit for 15 minutes- you can also refrigerate covered for up to 5 hours. Rinse the chicken breast with cold water, and discard salt mixture, and pat the chicken breast with a paper towel

Preheat the grill to medium-high heat

In a small bowl, mix together the salt, pepper, garlic, and onion powder, and paprika set aside

Cut chicken breasts into 1-inch pieces, and place them in a large mixing bowl with the olive oil, using a spatula, gently stir, then sprinkle spice mixture over top, and gently toss until everything is evenly coated with the olive oil and spice mixture

Thread chicken onto prepared skewers. I prefer to use metal skewers, but if you are using wooden skewers, be sure to soak for at least 20 minutes, so they do not burn

Once the grill is hot, place them evenly across the grate. You may have to do it in batches, depending on the size of your grill. Cook for 12-14 minutes, until chicken has reached a temperature of 165 degrees and cooked through and the lovely golden crust has formed

Transfer kabobs to a platter, and sprinkle with fresh parsley and squeeze of lemon if desired