In a large bowl, mix together the plain Greek yogurt, olive oil, ground cumin, smoked paprika, ground coriander, garlic powder, salt, ground black pepper, and the juice of 1 lemon. Whisk until you achieve a smooth and well-combined marinade.

Take your boneless, skinless chicken thighs and coat them generously in the marinade. Ensure each piece is well-covered, then cover the bowl with plastic wrap or transfer the chicken to a resealable bag, squeezing out as much air as possible. Place it in the refrigerator and let it marinate for at least 1 hour, but overnight will yield even juicier results.

About 20 minutes before you're ready to cook, preheat your oven to 425°F (220°C) or fire up the grill to medium-high heat.

Remove the marinated chicken from the refrigerator, and spread it out evenly on a baking sheet lined with parchment paper, or place it directly on the preheated grill. Cook the chicken for 30-35 minutes, flipping halfway through.

Once the chicken is done cooking, remove it from the heat and let it rest for about 5 minutes on a cutting board. After resting, slice it and serve with warm pita, fresh veggies, and your favorite sauces.