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Prepare the marinade. In a large bowl, combine Greek yogurt, olive oil, garlic, lemon juice, red wine vinegar, fresh dill, dried oregano, paprika, salt, pepper, and turmeric powder. Mix well.
Marinate the chicken. Add the chicken thighs and coat them evenly in the marinade. Cover and refrigerate for at least 30 minutes, 2-4 hours for the best results, or overnight if that works best. Note: Chicken that is marinated for longer than 12-24 hours can become “mushy” or have a texture that is too soft.
Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.
Cook the chicken. Arrange the chicken pieces on the prepared baking sheet, shaking off any excess marinade. Bake for 26–30 minutes, or until the thickest portion of each piece reaches a minimum internal temperature of 165ºF (74ºC)(*see notes for more information).
Broil (optional): For a slightly charred finish, broil for 2–3 minutes. Watch the oven carefully, as it’s easy for food to burn under the broil setting!
Rest and serve. Let the chicken rest for a few minutes, then slice and serve garnished with fresh dill and lemon wedges. Enjoy with salad, pita, rice, roasted veggies, or the sides of your choice!