Pat the chicken breasts dry with paper towels, then gently flatten any thick sections by placing your hand on top and pressing down—this ensures even cooking. While the chicken rests, combine the yogurt, minced garlic, lemon juice, paprika, oregano, onion powder, salt, and black pepper in a bowl, stirring until well blended. I prefer using thick Greek yogurt like Fage 5% because it creates a creamier, more cohesive marinade that adheres better to the chicken.

Place the dried chicken breasts in a bowl or large zip-top bag and pour the yogurt marinade over them, turning to coat all sides evenly. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 30 minutes or up to 24 hours. The longer marination allows the flavors to penetrate deeper and the yogurt's acidity to tenderize the meat—I find 4-6 hours strikes the perfect balance between flavor and texture.

Remove the marinated chicken from the refrigerator and let it sit at room temperature for 10 minutes before cooking. For grilling: Heat grill to medium-high, oil the grates, and cook chicken 6-8 minutes per side until the internal temperature reaches 160°F. For baking: Place chicken on a parchment-lined baking sheet and bake at 425°F for 16-18 minutes until it reaches 165°F. For air frying: Arrange chicken in a single layer in the air fryer basket and cook at 375°F for 8 minutes, flip, then cook 4-7 additional minutes until the internal temperature reaches 165°F.

Transfer the cooked chicken to a clean plate and let it rest for 5 minutes without cutting into it—this allows the juices to redistribute throughout the meat, keeping it moist and tender. Serve warm with your favorite sides like rice, roasted vegetables, or a crisp salad to complement the bright Mediterranean flavors.