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Dab chicken thighs dry with a paper towel and add them to a bowl
In a medium mixing bowl, combine 2 tbsp olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, lemon zest and juice, 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, covering all sides. Let sit for 2 to 6 hours, or ideally overnight
Preheat oven to 410F. Remove chicken from fridge and let it come to room temperature
Place chicken on a wire rack and bake at 410F for 35-40 minutes
While chicken cooks, make the sauce by processing together 3 tbsp greek yogurt, 3 tbsp fresh mint, 2 scallions, ½ jalapeño, 1 tbsp olive oil, juice of half a lemon, and salt and pepper. Process well and adjust to taste
Remove chicken from oven and plate. Serve with sauce and desired base such as rice, quinoa, or salad