In a large Ziploc bag, mix chicken and salt and refrigerate for at least 30 minutes or up to 1 hour.
Heat grill to high. While grill heats, pat chicken dry with paper towels.
Pulse bacon in food processor until it forms a smooth paste, about 30 to 45 seconds, scraping down bowl occasionally.
In a small bowl, mix together chili powder, lemon pepper and sugar. Add spices to bacon paste and mix well.
Using your hands, coat chicken with spicy bacon paste. Thread chicken onto skewers.
Place kebabs on grill and cook turning occasionally, until well browned on all sides, about 10 minutes. During the last few minutes of cooking, brush kebabs with BBQ sauce and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs.
Remove kebabs from grill and let rest for 5 minutes. Serve with additional BBQ sauce if desired.