In a large bowl, whisk together olive oil, ranch seasoning, minced garlic, salt, pepper, and paprika until combined. Add cubed chicken breast to the bowl and toss to coat. Cover and refrigerate for 30 minutes to 4 hours.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Remove chicken from the refrigerator and thread onto skewers, leaving space between each piece.

Preheat your grill to medium-high heat, around 375°F to 400°F. Place the skewers on the grill and cook for 10–12 minutes, turning occasionally until golden-brown.

In the last 2 minutes of grilling, sprinkle grated Parmesan cheese over the skewers and close the grill lid to let the cheese melt.

Once cooked through, remove the skewers from the grill and garnish with freshly chopped parsley. Serve immediately.