In a large bowl or resealable bag, combine olive oil, minced garlic, lemon juice, and red pepper flakes. Add the chicken breasts cut into strips, ensuring they are well coated in the marinade. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or overnight for a deeper flavor infusion.

While the chicken marinates, combine softened butter with minced garlic, lemon zest, lemon juice, Dijon mustard, paprika, red pepper flakes, and chopped chives in a mixing bowl. Stir until creamy and fully integrated.

Once marinated, thread the chicken strips onto skewers, ensuring even spacing. Soak wooden skewers in water for 30 minutes to prevent burning.

Preheat your grill to medium-high heat, around 400°F (200°C). Lightly oil the grates.

Place the skewers on the preheated grill. Cook for about 4-5 minutes on each side, basting with the reserved cowboy butter.

Remove skewers from the grill and brush with remaining cowboy butter. Sprinkle with chopped chives and serve hot.