Soak bamboo skewers in water for about twenty minutes (this will help keep them from charring when grilling).
While the skewers are soaking, prepare the remaining ingredients.
Add olive oil, juice from half of the lemon (reserve the other half for later), salt, rigani, garlic powder, and black pepper in a small bowl. Whisk to combine and set aside.
Cut the chicken into cubes. I slice the chicken in thirds lengthwise, then cut each strip into small cubes.
When the skewers are done soaking, thread each stick with the chicken.
Place chicken in a bowl or ziplock bag and marinate with the dressing for thirty minutes (if using a ziplock bag, place that in a bowl in case the sticks poke holes in the bag).
After marinating, preheat your grill over medium-high heat.
Cook the chicken 4-6 minutes per side, until cooked through.
Remove from heat and squeeze the remaining lemon half over the meat.