In a large bowl, whisk together the Greek yogurt, garlic, lime juice, cumin, garam masala, and kosher salt until smooth and well combined.

Add the chicken cubes and toss until every piece is thoroughly coated in the yogurt marinade. Let sit at room temperature for up to an hour, or cover and refrigerate overnight for maximum flavor and tenderness.

When ready to cook, preheat the broiler and position the oven rack 6 inches from the heat source.

Thread the marinated chicken cubes onto skewers, leaving a small space between each piece for even cooking. Place on a foil-lined, parchment-lined, or greased baking sheet. Wrap the exposed ends of wooden skewers in foil to prevent scorching.

Broil for 8-10 minutes, until the chicken is cooked through, the edges are lightly charred, and the internal temperature reaches 165°F.

Serve immediately with cucumber mint raita.

In a small bowl, combine the diced cucumber, yogurt, lemon juice, fresh mint, and salt. Stir until well combined. Taste and adjust salt or lemon juice as needed.