If you are using wooden kabobs, place them in water for 5 minutes so they don’t burn in the oven. Next, preheat your oven to 500°F and place a rack in the top 1/3 of the oven.
Meanwhile, dice the chicken breast into small cubes and load them onto the kabobs. Season the chicken liberally with the thyme, oregano, salt and pepper, so they are coated with the herbs. Drizzle them with olive oil and bake them in the oven for 10 minutes.
To make the salad, shave the cucumber into thin slices using a vegetable peeler. Season the salad with the zest and juice of 1 lemon, the chili flakes and some salt, pepper and olive oil. Let the salad sit for about 5 minutes to absorb all those flavors, before serving it with the chicken kabobs, hot out of the oven.