Thread chicken onto the skewers (I used 6 wooden skewers). If you are using wooden skewers, soak in water at least 15 minutes prior to use.
Blend the bell pepper, garlic, mayonnaise and sour cream in a blender until smooth. Add salt and pepper; mix well. Taste and adjust seasonings. Reserve 1/3 cup of the bell pepper mixture for serving with the chicken.
Place the chicken skewers in a shallow dish. Pour remaining bell pepper mixture over them. Cover and marinate in refrigerator for 3 hours.
Remove chicken skewers from marinade. Place them on the middle rack of the oven, so that the chicken pieces are 6 inches from the element. Broil on low heat for 15 minutes or until chicken is cooked through, turning skewers occasionally. Sprinkle with paprika powder. Serve the grilled chicken skewers with reserved bell pepper mixture.