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Add chicken thighs to a bowl and dab dry with a paper towel.
In a medium mixing bowl, make the marinade by adding olive oil, tomato paste, minced garlic, lemon zest and juice, salt, pepper, smoked paprika, oregano, and cayenne pepper. Mix well.
Add marinade to the chicken and massage into the chicken, covering all sides. Let it soak for 2-6 hours, ideally overnight.
Remove chicken from fridge and let it come to room temperature before cooking.
Place chicken on a wire rack and bake in the oven at 425F for 37-40 minutes or at 400F for 40-45 minutes.
While the chicken is cooking, make the sauce by processing Greek yogurt, fresh mint, scallions, jalapeño, olive oil, lemon juice, salt, and pepper. Process well and adjust to taste.
Plate the chicken and serve with rice, quinoa, or a cucumber salad.