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Place the yogurt in a medium bowl. If using very thick Greek yogurt, add a splash of water to thin it out.
Stir in the dried spices or herbs and ½ teaspoon kosher salt if your spice contains salt, or 1 teaspoon kosher salt if it doesn’t.
Coat the chicken in the marinade, cover, and refrigerate for as little as 30 minutes or up to 24 hours.
When ready to cook, let any excess yogurt drip off the chicken and grill over direct medium-high heat on well-oiled grates, flipping halfway through until grill marks appear and cooked through.
Alternatively, place the chicken in a lightly-oiled baking dish and bake at 425°F. The exact timing will depend on your cut of chicken, but it’s done when it registers 165°F with an instant-read thermometer.