DO-AHEAD TIP: Marinate chicken overnight (see recipe). If using bamboo skewers, presoak them in water for 30 minutes to prevent burning.
In a food processor, place onion, garlic, gingerroot, and lemon juice; process until smooth then transfer mixture to a medium bowl.
Whisk in yogurt, cumin, chili powder, salt, and pepper. Add chicken strips; using your very clean hands, blend yogurt mixture into the chicken strips to coat completely.
Cover and refrigerate overnight. Preheat oven to 375 degrees. Brush a baking sheet with the olive oil.
Remove chicken strips from yogurt marinade, allowing excess to drain from the chicken.
Thread a chicken strip lengthwise onto each skewer; place on the prepared baking sheet and bake for 20 to 25 minutes or until chicken strips are cooked through.
To serve, sprinkle with chopped cilantro.