1. Cut the chicken into roughly 1.5" chunks 2. Stir together the yogurt, oil, spices, herbs and lemon juice in a bowl until well combined 3. Toss the chicken with the mixture until fully coated 4. Marinate the chicken in the fridge for at least 2 hours, up to 24 hours 5. Heat a large skillet over medium-high heat 6. Once hot, add a tablespoon of olive oil, then the chicken pieces 7. Cook the chicken for 5-6 minutes per side, until a deep golden brown (internal temperature 165F) 8. Remove the chicken and serve immediately Note: do not marinate more than 24 hours or the acids can break down the chicken and leave it mushy Serving suggestion: serve over rice with chopped romaine lettuce, tomato, cucumber, and red onion