Cut your chicken into 1 1/2 inch pieces. Place in a baking dish or gallon sized ziploc bag (I prefer the dish because it is eco friendly). This is where you will marinate the chicken.
Add the oil, juice of 1 lemon, oregano, garlic powder, salt, and pepper to the chicken. Toss or mix to combine and coat the chicken with the marinade. Let sit to marinade in the refrigerator while preparing the rest of the meal.
Cut the red onion into approximately 1 inch squares, with three layers attached in each piece. Slice the zucchini into thin 1/4 inch rounds. And cut the quartered artichoke hearts in half crosswise so the end part is on one side and the tips on the other. Be careful to keep all the leaves of each piece together as much as possible for skewering.
Prepare your assembly station with the chicken, vegetables, and skewers. Alternate skewering the ingredients as desired between the chicken, onion, artichoke, and zucchini. When skewering the artichoke, poke the skewer through all leaves as much as possible to keep it intact.
Preheat grill to high heat.
Once hot, grill your chicken skewers for approximately 4-5 minutes on each side until cooked through.
Serve immediately with accompanying ingredients such as tomatoes, feta cheese, kalamata olives, cucumber, pita bread and lemon wedges. Use anything you love or can find.