Grab 16 to 20 wooden skewers and soak them in water for at least 15 minutes before assembling. This prevents them from charring if you decide to grill these later. Pat your cherry tomatoes and cucumber pieces completely dry with paper towels so they don't slide around on the skewers.

Pat your grilled chicken pieces dry with paper towels to remove any excess moisture. Toss the chicken with 1 tbsp olive oil, the dried oregano, lemon zest, and sea salt in a bowl. Let it sit for 2-3 minutes so the flavors get cozy together.

Start threading your antipasto skewers olives by placing a cherry tomato on the pointed end first. Add a cube of mozzarella cheese next, then a piece of grilled chicken breast. The pattern doesn't matter—just make sure you're mixing colors and flavors as you go.

Continue building each skewer by adding a cucumber piece, a roasted red pepper strip, and a marinated artichoke heart. Alternate between black and green olives as you work your way down. I space everything out evenly but honestly a little haphazard looks more rustic and charming anyway.

Add another piece of provolone cheese, then loop back with a cherry tomato or cucumber to fill any gaps. You're basically creating this beautiful little Italian picnic on a stick. Don't worry if it doesn't look perfect—imperfect actually looks more homemade and delicious.

Once all your skewers are loaded, arrange them on a serving platter and drizzle the remaining 1 tbsp olive oil over everything. Sprinkle any extra sea salt and oregano on top. This is the point where guests start taking pictures for Instagram, not gonna lie.

Serve immediately at room temperature, or cover and chill for up to 4 hours before your guests arrive. I've found these taste better when they've had time to let flavors meld for an hour in the fridge. If you're grilling them, place directly on a hot grill for 2-3 minutes per side until the cheese gets a little melty.