In a large glass bowl, add coconut aminos, vinegar, vegetable oil, paprika, parsley, oregano, thyme, salt, and pepper and mix well. Add chicken pieces and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 30 minutes up to 4 hours.
Preheat the oven to 425 degrees F and place the oven rack in the top position. Lightly grease a baking sheet and set aside.
Cut the vegetables as indicated and set aside. Remove the chicken from the refrigerator. Thread 1 meat cube onto a skewer, followed by a zucchini, eggplant, and bell pepper. Continue threading ingredients onto the skewer until the skewer if full, leaving about 1 inch on the bottom and 1/2 inch on top.
Place the filled skewers on the baking sheet and bake for 10 minutes. Remove from the oven. With oven mitts or tongs turn the skewers over and bake for an addition 5-10 minutes or until the chicken is cooked through.
Remove from the oven. With an oven mitt or tongs, hold one end of the skewer. In the other hand, use a fork to push the meat and vegetables from the skewer onto a plate. Repeat with the remaining skewers and serve hot.
Recipe Notes
Adapted from http://www.food.com/recipe/baked-chicken-kabobs-289533 retrieved 10/7/10.