Sprinkle the chicken all over with salt and black pepper. Set aside.

Combine the garlic, lemon zest and juice and shallot in a large bowl and let sit for 5 minutes. Whisk in the olive oil, yogurt, thyme, Dijon mustard, whole-grain mustard, honey, red pepper flakes, 1 tablespoon salt and several grinds of black pepper. Add the chicken thighs and massage to coat thoroughly with the marinade. Cover and refrigerate for at least 2 hours and up to 6 hours.

Remove the chicken from the refrigerator about an hour before cooking and let sit at room temperature.

Position oven racks in the middle and upper third of the oven and preheat to 425 degrees F. Spray a 9-by-5-inch pan lightly with cooking spray and dust the inside with the paprika to coat.

Layer the chicken thighs tightly in the prepared pan and bake on the middle rack until the center of the loaf registers 160 degrees F, 40 to 50 minutes.

Tilt the pan and spoon the juices over the top of the loaf a few times, then carefully pour out any juices from the pan. Reserve the juices for cooking a grain of choice if desired.

Turn on the broiler and broil on the top rack until the loaf is deeply charred in places, 1 to 2 minutes. Let the chicken rest in the loaf pan for 10 minutes, then pour out any remaining juices that have accumulated. Invert the chicken onto a cutting board and use a sharp knife to thinly slice into strips.