Dab the chicken thighs dry with a paper towel and add them to a bowl.

In a medium mixing bowl, combine the 2 tbsp olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, the zest and juice of 1 large lemon, salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano or thyme, and ¼ to ½ tsp cayenne pepper. Mix well.

Add the marinade to the chicken and mix well to coat all sides. Let the chicken marinate for 2 to 6 hours, or ideally overnight.

Preheat the oven to 410°F. Remove the chicken from the fridge and let it come up to room temperature before putting it in the oven.

Place the chicken on a wire rack and bake for 35-40 minutes.

While the chicken is baking, make the sauce. In a food processor, combine 3 tbsp thick Greek yogurt or labneh, 3 tbsp fresh mint, 2 scallions, ½ large jalapeño, 1 tbsp olive oil, and the juice of ½ lemon. Process well, taste, and adjust seasoning as needed.

Remove the chicken from the oven, plate it, and serve with the sauce and your choice of side dish (rice, quinoa, or low-carb rice).