Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined. The mixture should smell wonderfully aromatic and zesty.

Marinate the Chicken: Add the cubed chicken to the marinade, tossing to ensure every piece is evenly coated. Cover the bowl with cling film and refrigerate for at least 2 hours, or ideally 4 hours, to allow the flavours to deeply penetrate the chicken. You’ll notice the chicken taking on a slightly paler, more infused colour.

Make the Tzatziki: Grate the cucumber using the coarse side of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze out as much excess liquid as possible. This step is crucial for a thick, creamy tzatziki. In a medium bowl, combine the squeezed cucumber, Greek yoghurt, minced garlic, chopped dill, chopped mint, olive oil, white wine vinegar, salt, and black pepper. Stir well until the mixture is smooth and luscious, tasting fresh and tangy. Cover and refrigerate until ready to serve, allowing the flavours to meld beautifully.

Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, making sure not to pack them too tightly, which allows for even cooking. The raw chicken will still be glistening with marinade, ready for the heat.

Preheat and Grill: Preheat your grill or barbecue to a medium-high heat (around 200°C / 400°F). Lightly oil the grill grates to prevent sticking. You should hear a gentle sizzle as the oil hits the hot surface.

Cook the Chicken Souvlaki: Place the chicken skewers on the hot grill. Cook for 4-5 minutes per side, turning occasionally, until the chicken is golden brown and slightly charred in spots. You'll hear the delightful sizzle of the chicken cooking and smell the smoky, herby aroma filling the air. The chicken should feel firm to the touch and have an internal temperature of 74°C (165°F), ensuring it's cooked through and juicy.

Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. Serve hot with the chilled, refreshing homemade tzatziki.