In a bowl, whisk together the soy sauce, olive oil, lemon juice, minced garlic, oregano, and smoked paprika until well combined. Add the chicken thigh pieces and toss until evenly coated with the marinade. Cover and refrigerate for at least 2 hours, or up to 24 hours if time allows—I find that even 4 hours develops excellent flavor, so don't feel pressured to wait the full day. The longer marinating time tenderizes the chicken and allows the flavors to penetrate deeply.

While the chicken marinates, cut the bell peppers into 1-inch squares to match the size of the chicken pieces—this ensures even cooking throughout. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Have everything prepped and ready near your grill so you can assemble and cook immediately once you're ready to start grilling.

Preheat your grill to medium-high heat (around 375-400°F). While it heats, remove the marinated chicken from the refrigerator. Thread the chicken thighs and bell pepper squares alternately onto skewers, starting and ending with chicken to keep the peppers secure. Don't pack them too tightly—leave a tiny gap between pieces to allow heat to circulate for even cooking. I like to reserve any leftover marinade in a small bowl for basting.

Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 7 minutes on the first side without moving them—this creates a nice caramelized crust and locks in juices. Rotate the skewers 180 degrees and cook for another 7 minutes. The chicken should be cooked through (internal temperature of 165°F) with the peppers lightly charred and tender. If you reserved any marinade, brush it onto the kabobs during the last 1-2 minutes of cooking for extra flavor.

Remove the kabobs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the chicken, keeping each bite moist and tender.