Cut the chicken breasts into strips and place into a zip-lock bag or bowl.
To create a paste-like texture for the garlic, use either a mortar, grater dish or garlic press and if you don’t have either one, then take the garlic and smashing it on a cutting board with the side of your knife, remove the outer skin, and add pressure until it becomes a paste. Then transfer to a small bowl with the salt.
In the same bowl, add the paprika, cayenne pepper, cumin, black pepper, lemon juice, thyme and olive oil. Blend the marinade until all the ingredients are well combined. Add the marinade to the chicken and evenly coat all of the pieces. Cover with saran wrap if using a bowl, or seal if using a zip-lock bag. Refrigerate for minimum 2 hours before grilling.
Preheat the grill to 400℉ (204°C) and thread the chicken strips through the skewers creating a ribbon technique. You should get a total of 4 chicken skewers.
Grill for 15-20 minutes until fully cooked, and turning them to create charred markings. Remove and set on a plate. Garnish with fresh thyme and parsley.
Serve with whipped cottage cheese and caramelized onion.
