In a bowl, combine olive oil, garlic, soy sauce, lemon juice, paprika, salt, and pepper to create a marinade. Add the chicken cubes and marinate for at least 30 minutes.

Preheat the grill to medium-high heat.

Thread marinated chicken onto skewers.

Grill the skewers for about 10-15 minutes, turning occasionally, until fully cooked.

While the chicken is grilling, rinse the basmati rice under cold water. In a pot, combine the rice, chicken broth (or water), lemon juice, and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is fluffy.

Serve the grilled chicken skewers over a bed of lemon rice and garnish with fresh parsley.