Cut the chicken thigh fillets into bite-size pieces. I recommend two-inch squares no more than half an inch thick.
In a large mixing bowl, stir together the yogurt, extra virgin olive oil, lemon juice, salt, pepper, oregano, basil and thyme.
Add the chicken to the yogurt mixture and mix by hand working the the marinade into the meat.
Transfer the chicken to a shallow container. Cover tightly. Leave in the fridge to marinate for at least six hours.
Half an hour before grilling, soak the bamboo skewers in water to prevent them from burning on the grill.
Thread the chicken and bell peppers alternately with the bamboo skewers.
Brush the grill with a little cooking oil.
Cook the chicken kabobs over live coals at least six inches from the heat. Five minutes per side should be enough if the chicken slices are no more than half an inch thick.
Serve the chicken kabobs with warmed pita (ditch the pita if on keto diet), drizzle with a little Sriracha and sprinkle with parsley.