For Marinade: In large bowl, mix together garlic, paprika, red pepper, thyme, oil and salt.
For Kabobs: Place chicken in bowl of marinade, turn to evenly coat. Cover bowl tightly with plastic wrap and refrigerate for 3 hours to overnight.
Using skewers create kabob by threading chicken, onion and pepper, leaving 1/2-inch of space between each piece for even grilling. Alternate between chicken, onion and pepper until all pieces are used. (Tip: If using wooden skewers, soak in cold water for at least 1 hour before use to prevent burning).
Season kabobs with salt and pepper.