1. Preheat your grill to medium-high heat. If you’re using an oven, preheat to 400°F.
2. In a small saucepan over low heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
3. Stir in the Dijon mustard, paprika, cayenne pepper (if using), lemon juice, and half of the chopped parsley. Season with salt and pepper.
4. Thread the chicken cubes onto the soaked skewers, leaving a little space between each piece for even cooking.
5. Brush the skewer with the prepared cowboy butter, making sure each piece is well coated.
6. Place the skewers on the grill or in the oven. Cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
7. Once cooked, remove the skewers from the heat and brush with any remaining cowboy butter. Sprinkle with the rest of the parsley before serving.

As you cook, remember my mother’s advice: “Taste as you go!” It’s this little tip that ensures every dish turns out just right.