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Get your chicken thighs and trim off any excess fat to your liking, then add it to a bowl.
Add olive oil, salt, pepper, plain yogurt, and lemon juice. Then add the seasonings, mixing thoroughly. Feel free to adjust it to your liking.
Add the sliced red onion and mix well. Ideally, you want to let this marinate for 2-6 hours, but it's even better overnight. If you want to make it right away, you can.
Remove the chicken from the fridge and let it come to room temperature (about 30 minutes). Preheat your oven to 425°F, then pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5). Bake it for 45-55 minutes.
Remove the chicken from the oven and tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
Serve it up however you want—as is, on top of a salad, in a power bowl, whatever! I made it into a bowl with my Kaizen low-carb rice, fresh veggies and tahini sauce.