Chicken thighs marinated in olive oil, lemon juice, garlic, and warm spices like oregano, cumin, and smoked paprika turn deeply savory once seared and sliced against the grain. Every element here leans into staples this way of eating is built around: bright citrus, good olive oil, fresh herbs, and cool, garlicky yogurt sauce studded with cucumber and dill. Juicy tomato and red onion add crunch and color, while a scatter of parsley keeps things fresh right up to the last bite. Warmed pita cradles it all, ready to be folded and eaten right away while the chicken is still warm and the tzatziki is cold. It's the kind of weeknight dinner that feels like a taverna meal without much fuss, and it's a genuinely solid pick for anyone building meals around this style of eating. Simple technique, bold flavor, and produce-forward toppings make it a repeat-worthy addition to the rotation.
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In a large bowl, whisk together the 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic (for the chicken), oregano, cumin, smoked paprika, coriander, salt, and black pepper until combined. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 1 hour.
While the chicken marinates, make the tzatziki. Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a medium bowl, stir together the yogurt, squeezed cucumber, minced garlic (for the tzatziki), 1 tbsp lemon juice, 1 tbsp olive oil, dill, and salt until smooth. Cover and refrigerate until ready to serve.
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