If using wooden skewers, soak in water for at least 15 minutes before cooking.
Slice each chicken breast into ¾-inch thick strips; I slice them with the grain, so it yields a longer piece. You should be able to get about four to fives pieces per breast.
Marinate the chicken breast in a resealable plastic bag with cumin, paprika, salt, pepper, garlic, rosemary, olive oil and lemon juice. Mix and coat to combine. Let the chicken marinate at least for 20 minutes. Add chicken to skewers when ready to cook.
Heat grill to medium heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the marinated chicken skewers. Cook chicken on each side until no longer pink (160-165°F), about 4-6 minutes on each side, depending on the thickness of the chicken. To cook in the broiler, place the chicken skewers on a sheet tray lined with foil. Cover exposed skewers with foil so it does not burn. Cook the chicken for about 4 to 5 minutes on each side, the closer to the broiler source, the more browning you will achieve on the chicken, however, keep a close eye on the chicken because it cooks very quickly.
Combine garbanzo beans, tahini, 1/2 cup of the lemon juice, garlic and salt. Puree until smooth. Add olive oil and puree; if the consistency is too thick add water, 1 tablespoon at a time until desired thickness is reached. Taste and season with salt if needed. I like to add a drizzle of olive oil and paprika on top just before serving with chicken skewers. Enjoy!