Start by cutting the chicken breast into bite-sized pieces and placing them in a large bowl. Drizzle with olive oil, then sprinkle over paprika, cumin, and sea salt. Toss everything together until the chicken is well coated. Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.

While the chicken marinates, mix up the tangy yogurt sauce. In a separate bowl, combine Greek yogurt with fresh lemon juice and a pinch of salt. Whisk until smooth and creamy. Set aside to allow the flavors to meld.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Once marinated, thread the chicken pieces onto soaked skewers, alternating with mixed vegetables. Drizzle with olive oil and sprinkle with sea salt.

Arrange the kabobs on the baking sheet and bake for about 15 minutes. Switch to broil for an additional 3-5 minutes, keeping an eye on them.

Remove the kabobs from the oven, let them cool slightly, and serve with the tangy yogurt sauce.