Toss chicken and salt in a large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
While the grill heats, pat the chicken dry with a paper towel.
Combine sweet paprika, sugar, and smoked paprika in a bowl.
Process bacon in a food processor until a smooth paste forms, 30-45 seconds.
Add bacon paste and spice mixture to the chicken, mixing with hands until chicken is thoroughly coated. Thread meat onto skewers.
Place on grill and turn every 2-2.5 minutes basting with sauce between flips until charred and cooked through--about 8-10 minutes total. Serve with remaining sauce.