• Whisk the Greek yogurt, olive oil, garlic, lemon zest, lemon juice, oregano, cumin, paprika, salt, and black pepper together in a medium bowl until smooth.
  1 cup plain Greek yogurt, 2 tablespoons olive oil, 3 garlic cloves, Zest and juice of 1 lemon, 1 tablespoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper
• Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken and turn the pieces until evenly coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight.
  1 pound boneless skinless chicken breasts
• Remove the chicken from the marinade with tongs. Let the excess marinade drip off and gently scrape away any especially thick coating. Discard the used marinade.

Cook the chicken using one of the following methods:

• Grill: Preheat the grill to medium-high heat and oil the grates well. Grill the chicken for 6 to 8 minutes per side, or until the thickest part reaches 165°F.
• Bake: Preheat the oven to 400°F. Arrange the chicken on a parchment-lined baking sheet and bake for 20 to 25 minutes, or until the thickest part reaches 165°F.
• Pan-sear: Lightly oil a large skillet and heat it over medium heat. Cook the chicken for 6 to 8 minutes per side, until golden brown and the thickest part reaches 165°F.
• Transfer the chicken to a plate and let it rest for 5 minutes before slicing and serving.