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Combine the chicken, oil, garlic powder, lemon zest and juice, parsley, and a good pinch of salt in a bowl. Gently toss and marinate as long as you like. An hour on the counter, up to all day in the fridge. Just bring it back out about an hour before you cook, letting the chicken come to room temp.
Bring a skillet to a medium high heat. Tong each chicken tender into the pan, not adding any additional oil. This will ensure better browning all over. Sear in the hot pan until charred and browned on both sides, three-to-four minutes per side.
In a small food processor, combine the yogurt, lime zest, juice, oil, mint and a small pinch of salt. Blend until smooth and thin. (Add a little water if needed)
Arrange the seared chicken in the middle of each charred tortilla, followed by red onion, cucumber and tomato. Drizzle the yogurt sauce over each taco, and garnish with extra parsley if you like. And you’ll like. Trust me.
Serves 4!