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Add 4 skin-on bone-in chicken thighs to a bowl and dab dry with a paper towel.
In a medium mixing bowl, make the marinade by adding 3 tbsp olive oil, 2 tbsp tomato paste, 4-5 minced garlic cloves, the zest and juice of 1 large lemon, two very generous pinches of salt and pepper, 1 tbsp smoked paprika, 1 tbsp oregano, and ¼ to ½ tsp cayenne pepper. Mix very well.
Add the marinade to the chicken and massage it into the chicken, covering all sides. Let it soak up the flavors for 2-6 hours, but ideally overnight.
When ready to cook, 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 at 425°F for 37-40 minutes, or at 400°F for 40-45 minutes (prefer the higher heat).
While the chicken is baking, make the sauce by processing 3 tbsp thick Greek yogurt (or labneh), a handful of fresh mint (3 tbsp), 2 scallions, ½ large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple of generous pinches of salt and pepper. Process well, taste, and adjust to your liking.
Plate the chicken and serve with the sauce, along with your choice of rice, quinoa, or low-carb/keto rice, and a simple cucumber salad.