In a small bowl, combine BBQ sauce, brown sugar, oregano, garlic, cayenne pepper, and paprika. Mix well and set aside half for basting.

Trim excess fat from chicken breasts and cut into uniform 1.5-inch cubes. Season with salt and pepper, then add half of the marinade and toss to coat.

Cover and marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.

Soak wooden skewers in water for 30 minutes. Thread chicken cubes onto the skewers, alternating with red bell pepper pieces.

Preheat grill to medium-high heat (around 400°F). Ensure coals are covered with white ash if using charcoal.

Grill skewers for about 2-3 minutes per side, basting with reserved marinade until a charred appearance is achieved and chicken is cooked through (internal temp of 165°F).

Let skewers rest for a few minutes to redistribute juices, then sprinkle with fresh chopped cilantro before serving.

Serve immediately with sides such as salad, rice, or grilled vegetables.