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In a large bowl, mix together the Greek yogurt, seasoning blend, olive oil, lemon zest and juice, garlic, kosher salt, and black pepper until well combined.
Add the chicken thighs and gently toss to coat in the marinade. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Preheat your grill on high heat for 30 minutes until very hot.
Place the chicken thighs on a cleaned and oiled grill, spacing them evenly apart. Cook for 6-9 minutes on each side, flipping as needed, until browned and slightly charred.
Chicken is done when the internal temperature reaches 185°F for thighs (or 165°F for breasts if using).
Let rest briefly before serving.