Add the chicken to a large bowl with the olive oil, lime juice, greek yogurt, dijon mustard, onion powder, paprika, and sea salt. Toss well to coat. Let the chicken marinate while you heat the grill to medium-high heat, about 20 minutes (or up to 12 hours in the fridge to prep ahead).
1 ½ lb chicken thighs, 1 tablespoon olive oil, 1 lime, 2 tablespoon greek yogurt, 1 teaspoon dijon mustard, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon sea salt
Thread the chicken pieces through the sharp end of the skewers until each one is filled.
4 - 6 grill-safe skewers
Place the skewers on the grill and cook for 5 - 6 minutes per side, or until the internal temperature reaches 165°F. Move the skewers to a separate plate and set aside.
While the chicken cooks, make the garlic-lime butter. Pile the minced garlic in a bowl and pour the hot melted butter over it to take the raw edge off, then stir in the lime juice, parsley, and sea salt until well combined.
6 cloves garlic, 1 lime, 3 tablespoon parsley, 2 tablespoon butter, ½ teaspoon sea salt
While the skewers are still warm, brush the garlic butter over the chicken, it'll melt in almost instantly. Serve warm and enjoy!