If using bamboo skewers, soak in water for at least 30 minutes before starting. Preheat oven to 425 degrees F with a rack in the center. Line a rimmed baking sheet with parchment and set a greased wire rack on top.

Whisk together apricot preserves, Dijon mustard, olive oil, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, sweet paprika, smoked paprika, and 2 tbsp water until smooth.

Transfer half of the marinade to a small saucepan and set aside for the dipping sauce. Do this before adding raw chicken.

Thread chicken pieces onto skewers. Season all sides with remaining 1/2 tsp salt and 1/4 tsp black pepper. Brush generously with half of the remaining marinade. Arrange on the wire rack with space between skewers.

Roast for 10 to 12 minutes until the chicken is cooked through and registers 165 degrees F at the thickest piece. The glaze will look set and dry — that is normal.

While the chicken roasts, add 3 tbsp water to the reserved marinade saucepan. Simmer over medium heat for 3 to 5 minutes, stirring frequently, until slightly thickened and glossy. Remove from heat.

Remove pan from oven and switch to broil on high. Baste the tops of the skewers with remaining marinade from the bowl. Broil for 2 to 3 minutes until caramelized and lightly browned. Watch closely — the preserves burn quickly.

Rest for 3 to 5 minutes. Garnish with parsley or green onions and serve warm with the apricot-Dijon dipping sauce.