In a large bowl combine 1 tablespoon olive oil, lemon juice, smoked paprika, garlic powder, kosher salt, and black pepper; add chicken cubes and toss to coat. Marinate at room temperature 20–60 minutes or refrigerate up to 2 hours and bring to room temperature 15 minutes before cooking.

Thread chicken onto skewers leaving small gaps between pieces. Preheat grill to medium-high (425–475°F) or heat a 12-inch cast-iron skillet over medium-high and oil lightly. Grill skewers 3–4 minutes per side until the internal temperature reads 160°F, brush each side with a thin layer of BBQ sauce, then grill another 1–2 minutes per side until 165°F. Remove and let rest 3–4 minutes.

Whisk together plain yogurt, remaining 1 tablespoon olive oil, 2 tablespoons BBQ sauce, honey, and a pinch of black pepper until smooth; adjust salt to taste.

In a large bowl combine mixed greens, cherry tomatoes, cucumber, and red onion. Toss lightly with about half the dressing, plate or bowl the salad, slice or serve chicken off the skewers on top, and drizzle remaining dressing. Garnish with crumbled cheese and parsley if using.