In a mixing bowl, whisk together the ranch dressing, parmesan cheese, olive oil, minced garlic, parsley, black pepper, garlic powder, and lemon juice if using until well combined.

Cut chicken into uniform 1-inch cubes. Place chicken in a resealable plastic bag or shallow dish and pour marinade over it, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes. For best results, marinate for 2 hours, or overnight for deepest flavor.

While chicken marinates, soak wooden skewers in water for at least 15 minutes if using. Thread marinated chicken cubes onto skewers, leaving small gaps between pieces for even cooking. Don't pack too tightly or centers won't cook through.

Preheat grill to medium-high heat (375-400°F) and lightly oil the grates.

Place skewers on grill and cook for 10-15 minutes total, turning every 3-4 minutes, until chicken reaches 165°F (74°C) internal temperature and is opaque throughout with clear juices. Outside should have golden-brown char. Avoid moving too often to ensure proper searing.

Remove skewers from grill and let rest for 3-5 minutes before serving to allow juices to redistribute.

Garnish with additional chopped fresh parsley or extra parmesan cheese if desired. Serve hot with your favorite dipping sauce.