Cut chicken into 1-inch cubes; pat dry with paper towel. Then add chicken, 1 teaspoon olive oil, salt, pepper, paprika, and onion powder to a large resealable bag. Seal and shake to coat chicken with seasonings.
In a small bowl, whisk together honey, vinegar, ketchup, and garlic. Pour half of the sauce into the bag and let marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. (Cover and refrigerate the other half of the sauce for later.)
Heat grill to medium-high. Thread the chicken pieces onto skewers, so they are just barely touching each other. Grill chicken for about 8-10 minutes, turning every 2 minutes or so, until chicken is cooked through. (Feel free to brush additional sauce onto chicken while cooking, but be sure to leave sauce for serving.)
Brush remaining sauce onto chicken and serve.
Air Fryer Instructions
Pat dry 2 chicken breasts.
Mix together paprika, onion powder, salt, and pepper in a small bowl. Then rub seasonings onto chicken breasts.
In another small bowl make the glaze. Combine ketchup, honey, balsamic vinegar, and minced garlic.
Add chicken to a Ziploc bag with half of the glaze and marinate for at least 2 hours.
When chicken is ready, place the grill grate in the air fryer basket and preheat the air fryer at 400°F/200°C for 5 minutes.
Place the chicken on the grill grate. Cook at 380°F/190°C for 12 minutes. At the halfway point, flip the chicken and brush on remaining glaze.
Make sure the chicken registers at 165°F/74°C before enjoying!
You can cook this chicken as whole chicken breasts rather than kebabs. Adjust the cooking time, if needed.