Chop your chicken breasts into roughly 1-inch cubes (so they can fit on a skewer). Make them as consistent as possible so they bake evenly.

Place the cubed chicken in a bowl or airtight bag, and add in the marinade ingredients: garlic powder, paprika, cumin, salt, turmeric, cinnamon, cardamom, and lemon juice.

Mix all ingredients together until the chicken is well coated in the lemon and shawarma seasoning. Marinate for 20 minutes (or up to 8 hours).

When you are ready to cook, preheat the oven to 400 degrees Fahrenheit. Prep you skewers: if you are using metal skewers get them ready, if you are using wooden skewers then soak them in water for 20 minutes before adding the chicken. Soaking them prevents them from burning in the oven.

Place the chicken into a large bowl. Take each skewer and tightly stack the chicken until the skewer is full. Repeat until all the chicken is done (I had 12 skewers for 2 lbs of chicken).

Place the chicken skewers on a baking sheet pan lined with parchment paper in a single layer. Place the chicken in the oven and bake for 20 minutes, flipping the skewers halfway during cooking.