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Start with 2.5 lbs boneless chicken thighs and trim off any excess fat if desired. Add to a large bowl.
Process 1 medium yellow onion in a food processor and add it to the chicken.
Add the juice of 1 lemon, 2 heaping tbsp tomato paste, and 2 heaping tbsp greek yogurt to the chicken.
Season with 3-4 pinches of salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, and 1 tbsp urfa pepper.
Mix everything together well and marinate for 2-6 hours, or preferably overnight (can be made immediately if needed).
Preheat oven to 425F. Remove chicken from fridge and let it come to room temperature for about 30 minutes.
Pack the marinated chicken tightly into a bread loaf pan and bake at 425F for 50 minutes.
Remove from oven and carefully tilt the pan to remove excess juices into a glass bowl. Pour juices back over chicken and remove excess again.
Flip the chicken onto a cutting board and cut into thin slices or strips.
Serve as desired - on a salad, in a power bowl, or on its own. Store in an airtight container in the fridge for 4-5 days.