• Prepare the Marinade: In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, lemon zest, and minced garlic. Whisk until fully emulsified. Add the oregano, cumin, paprika, coriander, black pepper, and salt. Stir well to ensure even distribution of spices.
• Marinate the Chicken: Add the chicken to the bowl and coat thoroughly. Massage the marinade into the chicken using tongs or your hands to ensure it’s evenly covered. For the most flavorful results, cover the bowl and refrigerate for at least 4 hours, preferably overnight. The longer the chicken marinates, the more tender and flavorful it will become.
• Choose Your Cooking Method: 

Grilling: Preheat your grill to medium-high heat. Lightly oil the grates. Remove chicken from  marinade and shake off excess. Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.

Baking: Preheat oven to 400°F (200°C). Arrange marinated chicken on a lined baking sheet. Bake for 20–25 minutes, or until juices run clear and internal temperature is 165°F. Broil for the last 2 minutes for a golden finish.

• Pan-Searing: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook for 6–8 minutes per side, until fully cooked and nicely browned. Avoid overcrowding the pan to ensure even cooking.