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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 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 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. Process together 3 tbsp thick Greek yogurt or labneh, a handful of fresh mint (about 3 tbsp), 2 scallions (green and white parts), ½ large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt and pepper.
Remove the chicken from the oven, plate it, and serve with the sauce, along with your choice of side dish.