To make the tzatziki sauce:

• Wrap your grated cucumber in a few paper towels or place it in a cheese cloth and wring out as much liquid as possible.

• Then add your grated cucumber to a large mixing bowl along with the rest of your ingredients and stir until fully combined. (Taste and adjust your salt and pepper if needed.)

• Cover the bowl and keep your tzatziki in the refrigerator while you prepare the chicken.

To Make the Chicken

• In a large bowl, combine the Greek yogurt, olive oil, oregano, garlic powder, onion powder, cumin, paprika, lemon zest, and lemon juice. Stir until smooth and well-combined.

• Season with salt and pepper to taste.

• Add the boneless chicken thighs to the bowl and coat them evenly with the yogurt marinade. You can marinate the chicken for at least 30 minutes or, for better flavor, leave it in the fridge for 2-4 hours (or even overnight).

Bake the Chicken:

• Preheat your oven to 425°F (220°C).

• Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

• Arrange the marinated chicken thighs on the prepared baking sheet in a single layer.

• Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. The chicken should be golden and slightly crispy on the outside.

• Once cooked, remove the chicken from the oven and let it rest for a few minutes.

To Make the Garlic Pita:

1. Activate the Yeast:

• In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture is frothy (this means the yeast is active).

2. Make the Dough:

• In a large mixing bowl, combine flour and salt. Create a well in the center.

• Add the olive oil and the yeast mixture into the well. Stir to combine and form a dough.

• Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. If the dough is sticky, add a little more flour; if it’s too dry, add a bit more water.

• Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap.

• Let the dough rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.

4. Prepare the Garlic Butter:

• In a small bowl, combine melted butter or olive oil with minced garlic and dried oregano (if using). Set aside.

5. Shape the Pitas:

• Once the dough has risen, punch it down to release the air.

• Divide the dough into 6 equal portions and roll each portion into a ball.

• Roll each ball out into a flat circle, about 6 inches in diameter. Try to keep the thickness even, about 1/4 inch.

6. Cook the Pitas:

• Heat a cast-iron skillet or non-stick frying pan over medium-high heat. No oil is needed for the pan.

• Place the rolled-out dough onto the hot skillet and cook for about 2 minutes until bubbles start to form. Flip it over and cook for another 1-2 minutes until golden brown spots appear on the other side.

• If you’re cooking multiple pitas, you can keep the cooked ones warm by wrapping them in a clean towel.

• As soon as the pitas come off the skillet, brush them generously with the garlic butter you prepared earlier. This adds a delicious garlic flavor to the pitas.