After cutting up the chicken, throw it in a bowl with the oil, cayenne, paprika and lemon juice. (You can do this part up to 24 hours in advance and leave to marinate if you wish.)
Thread the chicken and peppers onto some skewers and pop under the grill or onto the BBQ until cooked through.
Blend the remaining ingredients to make the dipping sauce.
When the chicken is cooked, serve up with a helping of dipping sauce and a side dish such as this lovely chickpea salad (recipe on the blog).