Make the marinade: In a bowl, whisk together Greek yogurt, lemon zest, lemon juice, olive oil, minced garlic, oregano, cumin, paprika, red pepper flakes (if using), salt, and black pepper until smooth.

Prep the chicken: Pat the chicken thighs dry with paper towels. This helps the marinade cling and encourages browning later.

Coat thoroughly: Add chicken to the bowl (or a zip-top bag). Use tongs to coat every surface with marinade. Press out extra air if using a bag.

Marinate: Refrigerate for at least 30 minutes. For best flavor, marinate 4–12 hours. Don’t exceed 24 hours; the acid and enzymes can change the texture.

Choose your cooking method: See options below. Remove excess marinade before cooking for better browning.

Grill method: Preheat grill to medium-high (400–425°F). Oil the grates. Grill thighs 5–7 minutes per side, turning once, until charred in spots and an instant-read thermometer reads 175°F for thighs.

Oven method: Preheat oven to 425°F. Line a sheet pan with foil and set a wire rack on top if you have one. Roast boneless thighs 18–22 minutes; bone-in 30–35 minutes, until 175°F.

Skillet method: Heat a large cast-iron or stainless skillet over medium-high. Add a thin film of oil. Cook boneless thighs 5–6 minutes per side; bone-in 7–8 minutes per side, adjusting heat to prevent burning, to 175°F.

Air fryer method: Preheat to 390°F. Arrange thighs in a single layer. Cook 12–16 minutes, flipping halfway, until 175°F.

Rest and serve: Let the chicken rest 5 minutes. Sprinkle with fresh herbs and serve with lemon wedges. Pair with rice, roasted potatoes, or a crisp salad.