In a large bowl, combine olive oil, lemon juice, oregano, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

While the chicken is marinating, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil. Add the rice, lemon zest, and butter. Stir, cover, and reduce heat to low. Cook for 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Serve the chicken skewers over a bed of lemon rice, garnished with fresh parsley.