You can use any part of Chicken, but I do love thighs for grilling. I cut the chicken thighs into 1 inch-ish cubes and marinade for at least two hours or preferably overnight, and then put them on skewers for grilling. However, if you're strained for time you can also pan-fry them. 

1/2 cup plain yogurt

2-3 cloves of garlic, minced

2 tbsp olive oil

1 tbsp tomato paste

1 tsp salt

1 tsp sweet paprika

1/2 tsp black pepper

1/2 tsp dried oregano 

1/2 tsp cumin

1/2 tsp turmeric

juice of half a lemon or lime

optional for grilling: 2 onions, tomatoes, peppers chopped in ~1 inch pieces (as big as your chicken pieces)

-Chop chicken pieces and rub them well with lemon/lime juice.

-In a bowl mix all the ingredients and mix well.

-Add chicken pieces and coat them well with the sauce.

-Cover and refrigerate for at least two hours. 

-Thread the chicken pieces on the skewers.  Alternate chicken pieces with onion, tomato, and/or pepper pieces for extra deliciousness. 

-Grill them for ~10 minutes by turning them around. Grilling time would vary based on different grills and the size of chicken pieces. Just don't overcook and dry them out. 

If you don't have a grill, you can also bake these skewers in the oven at 400-420F or broil them. 

-Eat with rice, on its own, or wrapped in warmed flat bread/tortilla or a sandwich bread.