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Add chicken thighs to a large bowl.
Process the onion in a food processor and add it to the chicken.
Add lemon juice, tomato paste, and yogurt to the chicken.
Add salt, pepper, thyme, garlic powder, and urfa pepper to the mixture.
Mix well and let marinate for 2-6 hours or overnight.
Preheat the oven to 425F.
Remove chicken from the fridge and let it come to room temperature.
Pack the marinated chicken tightly into a loaf pan.
Place in the oven for 50 minutes.
Remove from the oven and tilt the pan to remove excess juices.
Pour the juices over the chicken and set aside for soups.
Flip the loaf pan onto a cutting board and cut chicken into thin slices or strips.
Serve as desired.