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Combine paprika, cumin, allspice, turmeric, garlic, onion, ginger, cinnamon, 2 teaspoons salt, cayenne, and olive oil in a medium bowl. Mix until smooth. Set aside.
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Pound chicken thighs to 1/2-inch thickness. Cut into 1 1/2-inch squares. Toss with spice paste until all pieces are coated. Transfer to a zip-top bag and seal; refrigerate at least one hour.
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Heat grill or grill pan over medium heat. Thread chicken pieces tightly onto bamboo skewers. Grill, turning regularly, until charred lightly and cooked to 165°F. Pull chicken from skewers and serve alongside herbs, tomato, flatbread, cabbage, pickled cucumbers, and yogurt sauce.