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Make a seasoning paste with yogurt, lemon juice, chopped onion, and kosher salt.
Toss the chicken thighs in the seasoning paste and set aside for a few hours or overnight.
Layer the chicken thighs evenly into a metal loaf pan, stacking them in horizontal layers.
Bake the chicken at 425°F until an instant-read thermometer registers 165°F.
Pour off the juices, flip the loaf pan chicken onto a cutting board, and slice into strips.