Place roasted peppers, cilantro, green onion, vinegar, olive oil, paprika, smoked paprika, jalapeno, garlic, oregano and sea salt in a food processor; process until smooth.
Reserve ½ cup of marinade.
Combine remaining marinade and chicken pieces. Refrigerate for 1-3 hours.
Thread chicken onto skewers.
Using a grill pan, outdoor grill or large skillet, cook, turning occasionally until cooked through. This will take about 8 minutes or so.
Transfer to a platter and serve with reserved marinade. I like serving this alongside my favorite coconut black rice and garlic yogurt sauce.
Yogurt Sauce
Blend all ingredients and serve (even tastes better the following day if you want to make it ahead)