Soak 12 wooden skewers in water overnight so they don’t burn in the oven.
In a medium sized bowl, whisk together avocado oil, lemon juice, parsley, salt, pepper and garlic powder.
Place chicken cubes in a large gallon sized Ziploc bag. Pour marinade over the chicken and close the bag. With your hands, squish the chicken around to make sure it gets completely covered in the marinade. Refrigerate for at least 1 hour, but 4-6 hours being best.
Preheat oven to 450F.
Alternate the vegetables and chicken on the skewer, making about 12 skewers.
Place on two baking sheets lined with aluminum foil.
Bake in the oven for 25-30 minutes, flipping the skewers about half way through. Check to make sure the chicken is cooked all the way through. You may need to cook for an additional 5-10 minutes depending on the size of your chicken chunks.