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Dab the chicken thighs dry with a paper towel and add them to a bowl.
In a medium mixing bowl, combine the olive oil, tomato paste, minced garlic, lemon zest and juice, salt, pepper, smoked paprika, oregano or thyme, and 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 by processing together the Greek yogurt or labneh, mint, scallions, jalapeño, olive oil, lemon juice, salt, and pepper.
Remove the chicken from the oven, plate it, and serve with the sauce, along with your choice of side dish (rice, quinoa, or low-carb rice).