In a large bowl, whisk together Greek yogurt, lemon zest and juice, garlic, cumin, smoked paprika, oregano, Aleppo pepper, salt, pepper, honey, and olive oil until smooth
Add chicken and toss until fully coated
Cover and refrigerate at least 1 hour (longer is better)
Thread chicken onto skewers
Grill over medium-high heat 4–5 minutes per side until charred and cooked through (165° internal temperature)
Drizzle with tangy herb oil while hot and serve with cauliflower tabbouleh
