Mix the marinade ingredients in a medium mixing bowl - Greek yogurt, olive oil, oregano, parsley, basil, garlic powder, onion powder, salt, and pepper.
Place the cut chicken pieces in a gallon sized ziptop bag. Add the marinade. Squeeze out most of the air and seal the bag.
Massage the chicken and marinade to make sure all the chicken is completely coated. Place the bag in the refrigerator overnight.
Soak bamboo skewers for 1 hour, or use metal skewers if you have them. Slide several pieces of chicken on each skewer.*
Heat the grill to medium-high heat, about 400°F. Oil the grilling grates just like you would using a skillet. **
Place the skewers on the grill. You will cook the chicken on 4 sides, turing them 1/4 turn each time. Cook each side for 2 minutes. Find the thickest piece and test with an instant read thermometer. It should be 160°F.
* To make sure the skewers don't burn, they need to soak in water 30-60 minutes. I use a small sheet pan or 9x13 glass baking pan. I then place a bowl full of water on top of the skewers to keep them submerged.
** One tip is determine how many pieces each person will eat, usually about 5-6. This makes it nice and easy since each person can grab a skewer and know it's one serving. Or, you can add as many pieces as you want to reduce the number of skewers you use.