For the chicken:

• 2 pounds boneless skinless chicken thighs
• ½ cup whole milk plain Greek yogurt
• 1 tablespoon extra-virgin olive oil
• Zest and juice from 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon finely chopped dill
• 1 ½ teaspoons kosher salt
• Freshly ground black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon dried oregano

For the herby tzatziki:

• 1 cup whole milk plain Greek yogurt
• 1 Persian cucumber, shredded
• 2 tablespoons chopped fresh dill and parsley
• 1 clove garlic, grated
• 1 tablespoon lemon juice
• ½ teaspoon salt, plus more to taste

For the grilled vegetables:

• 1 red onion, peeled and cut into ½” thick rounds or quarters
• 1 zucchini, ends removed and cut vertically in ¼-inch slices
• 1 red bell pepper, halved or cut into ½” thick strips
• 1 yellow bell pepper, halved or cut into ½” thick strips
• 1 orange bell pepper, halved or cut into ½” thick strips
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste

For serving:

• Roasted chickpeas, rice, or pearl couscous
• Warm torn pita
• Pickled red onion
• Extra fresh chopped dill and parsley