In a large bowl, combine minced garlic, olive oil, lemon juice, red wine vinegar, oregano, salt, pepper, and paprika. Whisk until well blended.

Cut chicken breasts into even-sized cubes and add to the marinade, stirring to coat. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat the grill to medium-high heat (375°F to 400°F). Soak wooden skewers in water for 10 minutes.

Thread the marinated chicken pieces onto the skewers, leaving space between pieces.

Place skewers on the grill and cook for 10 to 15 minutes, turning occasionally, until the internal temperature reaches 165°F.

Remove from grill and allow skewers to rest for 5 minutes to let juices redistribute.

Serve with lemon wedges, tzatziki sauce, pita bread, and Greek salad.