1 1/2 lbs boneless, skinless chicken thighs (or breasts)

3 tablespoons plain Greek yogurt

3 tablespoons olive oil

1 tablespoon lemon juice

3 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper (optional)

Salt and black pepper, to taste

For the Yogurt Sauce:

1 cup plain Greek yogurt

1 tablespoon lemon juice

1 garlic clove, minced

1 tablespoon olive oil

Salt and pepper, to taste

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In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and spices. Add chicken and coat well. Cover and marinate for at least 1 hour or overnight in the refrigerator.
Preheat oven to 425°F (220°C) or heat grill/skillet over medium-high heat.
Remove chicken from marinade, shaking off excess. Cook on a baking sheet, grill, or pan for 15–20 minutes, turning halfway, until cooked through and slightly charred.
Let chicken rest for 5 minutes, then slice thinly.
Mix yogurt sauce ingredients in a bowl until smooth. Adjust seasoning to taste.
Serve chicken in pita or wraps with yogurt sauce, fresh veggies, or over rice bowls.

Add smoked paprika to the marinade for deeper flavor.

Swap yogurt sauce for tahini-garlic sauce for variety.

Serve as a bowl with rice, roasted vegetables, and pickled onions.

Use chicken breasts for a lighter version; grill instead of roast if preferred.

Store cooked chicken and sauce separately in the fridge for up to 4 days.