If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
- In a bowl, toss cubed chicken with olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper. Let marinate for at least 30 minutes.
- Thread marinated chicken onto skewers.
- Grill over medium-high heat for 10–12 minutes, turning occasionally, until chicken is cooked through and golden. Alternatively, bake at 425°F (220°C) for 15–18 minutes or cook on a grill pan.
- Meanwhile, boil chopped potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to the pot.
- Add butter, warmed milk or cream, salt, and pepper to the potatoes. Mash until smooth. Stir in sour cream or cream cheese if using.
- Spoon mashed potatoes onto plates and top with hot chicken skewers. Garnish with chopped herbs if desired.