# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp olive oil
05 - 3 garlic cloves, minced
06 - 1 1/2 tsp smoked paprika
07 - 1 tsp ground cumin
08 - 1 tsp chili powder
09 - 1/2 tsp cayenne pepper (adjust to taste)
10 - 1 tsp salt
11 - 1/2 tsp black pepper
→ Coating
12 - 1 cup panko breadcrumbs (use gluten-free if needed)
13 - 2 tbsp sesame seeds (optional)
14 - Cooking spray or additional olive oil for baking
# How to Make It:
01 - In a large bowl, combine Greek yogurt, lemon juice, olive oil, garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
02 - Add chicken pieces to the marinade, ensuring full coverage. Cover and refrigerate for at least 1 hour, preferably overnight to enhance flavor.
03 - Heat oven to 425°F. Line a baking sheet with parchment paper or grease lightly.
04 - In a shallow dish, combine panko breadcrumbs and sesame seeds, if using.
05 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in breadcrumb mixture, pressing gently to adhere.
06 - Place coated chicken pieces on prepared baking sheet. Lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, flipping halfway, until golden, crispy, and internal temperature reaches 165°F.
08 - Serve hot with preferred dipping sauce.
