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Cut the chicken thighs into 1-inch pieces.
In a medium bowl, combine the olive oil and lemon juice and whisk until combined.
Add the garlic, cumin, smoked paprika, turmeric, curry powder, cinnamon, red pepper flakes, kosher salt, and black pepper; whisk again to combine.
Pour the marinade over the chicken, making sure it evenly coats (careful, it can stain). Refrigerate and marinate for at least 30 minutes, up to overnight.
Preheat an outdoor grill or an indoor grill pan to medium-low heat.
Thread the chicken pieces among 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 15-18 minutes.
To make the salad: 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-cucumber salad, crumbled feta, and the grilled chicken kebab.
Serve with Skinny Tzatziki for dipping.
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