In a large bowl, I toss 1.5 lbs chicken cubes with 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, ½ tsp pepper, and 1 tbsp lemon juice. I cover and marinate for 15–30 minutes in the fridge (or up to 24 hours for deeper flavor) to ensure flavorful savory chicken nuggets.

I preheat a grill or grill pan to medium-high heat (about 400°F or 200°C). I thread the chicken onto skewers or place directly on the grill, spacing evenly. I grill for 4–5 minutes per side until charred and cooked through (165°F or 74°C internally), creating smoky zesty chicken bites.

In a small saucepan, I melt 2 tbsp butter over medium heat. I add 3 minced garlic cloves, sautéing for 1 minute until fragrant. I whisk in 1 tbsp flour for 30 seconds to form a roux, then slowly pour in ¾ cup chicken broth, whisking until smooth. I add ½ cup heavy cream and ¼ cup Parmesan, simmering for 3–4 minutes until thickened. I season with salt and pepper for a luscious creamy garlic chicken sauce.

I arrange the grilled chicken on a platter, drizzle with the warm creamy garlic sauce, and sprinkle with chopped parsley. I serve immediately, savoring the smoky, creamy goodness of these savory chicken nuggets.