In a spacious bowl, combine the Greek yogurt, extra-virgin olive oil, paprika, cumin, ground cinnamon, crushed red pepper flakes, lemon zest, lemon juice, salt, and freshly ground black pepper. Whisk everything together until smooth.

Cut boneless chicken breasts into 2-inch pieces and coat them thoroughly in the yogurt marinade. Cover with plastic wrap and refrigerate for at least 2 hours.

Thread the marinated chicken pieces onto your skewers, alternating with cherry tomatoes and fresh rosemary sprigs.

Preheat the grill to medium-high heat (around 400°F), oiling the grates to minimize sticking.

Place the chicken skewers on the grill, cooking for about 6-7 minutes on each side until chicken is opaque.

Remove the skewers from the grill and let them rest for about 5 minutes before serving.