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Optional:
Add paprika to cup of yogurt and stir. Add more until it is evenly pink.
Place chicken in a resealable plastic baggie. Pour yogurt marinade over chicken.
Seal bag while pressing excess air out. Rub marinade evenly over chicken.
Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).
Grill:
Put a little bit of oil on frying pan
Preheat frying pan on stove set to high (if bone and skin: heat at medium)
Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side. (if bone and skin 15 mins per side)
or Bake:
Preheat oven to 425 degrees. (if bone and skin: 375)
Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Place chicken on the baking sheet
Bake in preheated oven (approx. 20 – 25 minutes) until 165 in center (if bone and skin aprox. 40 mins)
Broil near the end if desired for a little more browning and flavor.