Cut the boneless, skinless chicken breasts into 1-inch cubes. Soak wooden skewers in water for at least 30 minutes.

In a mixing bowl, combine the grated Parmesan cheese, white vinegar, extra-virgin olive oil, lemon juice, garlic powder, dried oregano, onion powder, crushed red pepper flakes, salt, and pepper. Stir well.

Baste the chicken skewers generously with the prepared marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours.

Preheat the grill to medium heat (350°F to 400°F). Remove marinated chicken skewers from the refrigerator.

Place the chicken kebabs on the grill and cook for approximately 5 minutes on each side, turning once, until golden brown and cooked through (internal temperature of 165°F).

Remove from the grill and let rest for a couple of minutes before serving.