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Cut the chicken thighs into 1-inch pieces.
In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
Add the garlic, cumin, smoked paprika, turmeric, curry powder, cinnamon, red pepper flakes, kosher salt and freshly ground black pepper and whisk again.
Pour the marinade over the chicken making sure it evenly coats (careful, it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.
Preheat an outdoor grill or indoor grill pan to medium-low heat.
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 to 18 minutes.
In a medium bowl, whisk together the olive oil and red wine vinegar and season with kosher salt and freshly cracked black pepper.
Add the Persian cucumbers, cherry tomatoes, and red onion and toss to combine.
Divide the butter lettuce between 4 bowls, top with the tomato salad, crumbled feta and the grilled chicken skewers.
Serve with Skinny Tzatziki for dipping.