Trim any excess fat from the chicken thighs and pat dry. In a bowl, whisk together 1 cup Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, ground coriander, red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper until smooth. Add chicken, coat thoroughly, cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor penetration.

Cook the chicken

Preheat a grill or skillet over medium-high heat. Remove excess marinade so it doesn't drip. Oil the grill grates or add a tablespoon of oil to the skillet. Cook chicken thighs 4–6 minutes per side (depending on thickness) until browned and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips or bite-sized pieces.

Pickled Red Onion & Quick Salad

Quick-pickle the onions

Place the thinly sliced red onion in a heatproof bowl or jar. Warm apple cider vinegar, 1/4 cup water, 1 tbs sugar and 1/2 tsp kosher salt in the microwave or a small saucepan until sugar dissolves (about 20–30 seconds in microwave). Pour the hot brine over the onions, press down to submerge, and let sit at least 15 minutes (up to several hours). Drain before assembling if desired.

Make the salad

In a bowl combine cucumber, cherry tomatoes, chopped parsley, 1 tbs olive oil, 1 tbs lemon juice, lemon zest and 1/4 tsp black pepper. Toss to combine and adjust seasoning to taste. Add a couple of tablespoons of the drained pickling liquid if you want more acidity.

Garlic Yogurt Sauce

Whisk together 1/2 cup plain Greek yogurt, grated garlic, 1 tbs lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1 tbs chopped dill or parsley until smooth. Taste and adjust salt or lemon. Refrigerate until ready to serve.

To Serve

Warm the pitas or flatbreads on the grill or in a dry skillet for 30–60 seconds per side, brushing lightly with olive oil if desired.

Assemble: spread a generous smear of garlic yogurt sauce on each warm pita. Top with sliced marinated chicken, a few tablespoons of the quick salad and several rings of pickled red onion. Sprinkle with crumbled feta if using and finish with a squeeze of lemon.

Serve immediately while chicken is warm. Leftover components keep separately in airtight containers in the refrigerator for up to 3 days (chicken) and 5 days (pickled onions & sauce).