Combine oil and paprika in a bowl and set aside.
In another bowl, mix basil, parsley, cilantro, onions, olive oil, and lemon to make a herb sauce. Season with salt and pepper to taste.
Brush chicken pieces with olive oil and season with salt and pepper.
Put 4 or 5 chicken pieces on each brochette and grill on the BBQ until meat is fully cooked, making sure it doesn’t get too dry.
On the first plate, spread two tbsp. yogurt on a piece of naan bread, then add two chicken brochettes and two avocado quarters.
Top with the paprika oil and herb sauce. Repeat with second plate.