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Remove the sardine bones. Use your hands or a small fork to gently open up each sardine (kind of like a book). The bones will be visible on one side of the fillet, and should easily lift away. Discard the bones, then place the fish fillets into a medium bowl.
Mash the sardines. Use a fork to gently mash the sardines into a paste-like consistency.
Add remaining ingredients. Add 4 Tbsp Greek yogurt, 2 Tbsp room temperature butter, 1 Tbsp capers, 1 Tbsp chives, 1 Tbsp chopped dill, lemon zest, lemon juice, ½ Tbsp Kosher salt, and ¼ tsp black pepper. Stir gently to combine.
Refrigerate. Cover tightly, then refrigerate rillettes for 1 hour. Serve. Allow the rillettes to come up slightly to room temperature, then serve with crackers or baguette.