If you are using wooden skewers, about 20 minutes before you are ready to grill, be sure to soak them in water. Take them out of the water about 5 minutes before you are ready to add the chicken.

In a bowl, combine the paprika, salt and cumin.

Cut the chicken breasts into cubes about 1-2 inches in size. Add the chicken to the bowl, and turn over to dust lightly on all sides with the spices

Thread the chicken cubes to the skewers, leaving a good margin on each side.

Heat the grill to a medium high heat.

Place the chicken skewers on the grill and cook for 2 minutes per side while you mix the sauce.

To make the sauce, melt the butter in a large skillet, and add the garlic. Saute for 2 to 3 minutes until fragrant.

Add the lemon juice and zest, red pepper flakes and mustard. Stir to blend over a low heat.

Transfer the sauce to a small bowl for basting.

After the first 2 minutes on each side, cook for an additional 3 to 5 minutes per side (depending on the size of your cubes), brushing often with the basting sauce – but be sure to save some for dipping.

When the chicken is browned and thoroughly cooked, remove from the heat.

Reheat the leftover sauce and serve on the side.