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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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