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Put the Greek yogurt, mayonnaise, lemon juice, oregano, garlic, kosher salt, pepper, and crushed red pepper flakes in a bowl. Stir until mixed.
Put the chicken pieces in a bowl or gallon size plastic bag along with a few spoonfuls of the yogurt sauce. Massage the bag or mix together until combined and marinate in the fridge for a few hours or overnight. Store the remaining sauce, covered, in the fridge.
Preheat your griddle to medium for a few minutes. Add some cooking oil of choice along with the seasoned chicken, onions, peppers, kosher salt, pepper, and crushed red pepper flakes.
Cook 8 to 10 minutes, mixing together with your hibachi spatulas a few times. Top with basil and/or feta cheese if desired. Serve with the remaining yogurt sauce for dipping.