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In a medium bowl, whisk plain Greek yogurt, lemon juice, minced garlic, olive oil, and spices together.
Pat the chicken thighs dry with a paper towel. Dry meat will hold onto the thick yogurt coating better.
Transfer the marinade to a food storage bag or large bowl. Then add the boneless skinless chicken thighs to the marinade and toss to fully coat all of the chicken pieces.
Next, heat a grill, grill pan, or skillet on medium-high heat. Remove the thighs from the bag and place the yogurt-marinated chicken down on the hot surface.
Let cook for 6-8 minutes on the first side or until it is well browned.
Then turn the chicken over, and let it cook for another 6-8 minutes. It is fully cooked when the center of the meat reaches 165°. You may need to use a meat thermometer to check the internal temperature.