In a medium bowl, whisk together 1 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, minced garlic, smoked paprika, ground cumin, 1 teaspoon kosher salt, 1 teaspoon black pepper and optional red pepper flakes until smooth.

Marinate chicken

Add the 1 lb bite-sized chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, 15–20 minutes will still add flavor.

Breading / Coating

Prepare breading stations

Set up three shallow bowls or plates: one with 0.75 cup flour, one with the 2 beaten eggs, and one with a mixture of 0.75 cup breadcrumbs, 0.25 cup grated Parmesan, 0.5 tsp dried oregano, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp kosher salt and 0.25 tsp black pepper. Mix the breadcrumb mixture until uniform.

Coat chicken bites

Remove chicken from the marinade, letting excess drip off. Dredge each piece in flour (shake off excess), dip in beaten egg, then press into the breadcrumb mixture until well coated. Place coated pieces on a parchment-lined tray. Repeat until all pieces are coated.

Rest before frying

Let the coated pieces rest 10 minutes at room temperature to help the coating adhere; meanwhile heat the oil.

Frying / Finishing

Heat oil

Pour about 0.5 cup neutral oil into a large skillet (enough to come about 1/4-inch up the side) and heat over medium-high until shimmering and a small breadcrumb sizzles and browns in 10–15 seconds (approximately 350–375°F / 175–190°C).

Fry chicken bites

Working in batches to avoid crowding, add coated chicken pieces in a single layer and fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Use tongs to turn gently.

Drain and finish

Transfer cooked bites to a paper towel–lined plate. If desired, melt 1 tablespoon butter in the skillet, toss cooked bites briefly in the butter for extra flavor, then transfer to a serving plate. Squeeze fresh lemon wedges over the bites and sprinkle with chopped parsley.

Dipping Sauce (optional)

Mix sauce

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon hot sauce, 1 teaspoon honey, 1/2 teaspoon lemon juice and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning or heat to preference.

Serve sauce chilled or at room temperature alongside the warm chicken bites.