For the marinade, put curry, paprika, garlic powder, maple syrup, salt, rosemary and vegetable oil into a large bowl and mix until smooth.
Add in the vegan shredded chicken and mix well until coated.
Cover with plastic wrap and set in the fridge for 20 minutes.
If using wooden skewers set them in water.
Skewer the marinated vegan chicken, evenly divided between 4 kabobs.
Place the kabobs on the hot grill and cook for 10-15 minutes, turning once during cooking. Serve hot.