Rub the chicken with sea salt, pepper, and a bit of olive oil. Seat aside on the counter to allow it to reach room temp for about 20 minutes.

Preheat an outside grill or a grill pan over medium-high heat.

Once the chicken is no longer fridge-cold, place it on your preheated grill or grill pan. Grill for about 6 minutes per side, or until grill marks appear and it's cooked through. Set aside on a cutting board and allow it to cool for 5 minutes, then cut into 1/2-inch cubes.

Meanwhile, prepare the remaining ingredients.

To assemble your skewers, you'll need 8-inch bamboo sticks.

Take one skewer and gently thread a slice of cucumber, followed by a cube of cheese, a cherry tomato, some lettuce, a cube of grilled chicken, and then an egg. Repeat with the remaining ingredients as shown.

Arrange your Cobb skewers nicely onto a platter and very lightly drizzle with extra virgin olive oil. Sprinkle with sea salt and freshly ground black pepper if desired.

Serve immediately.

Enjoy!