In a large bowl, whisk together Greek yogurt, lemon zest + juice, garlic, cumin, smoked paprika, oregano, Aleppo pepper, salt, pepper, honey, and olive oil until smooth.
Add chicken and toss until fully coated. Cover and refrigerate at least 1 hour (longer = better).
Thread onto skewers.
Grill over medium-high heat 4–5 minutes per side until charred and cooked through (165° internal).
Drizzle with tangy herb oil while hot and serve with cauliflower tabbouleh.
