Whisk yogurt, lemon juice, 3 cloves minced garlic, cumin, coriander, paprika, salt, and 2 tablespoons olive oil in a bowl until smooth. Pat chicken thighs dry with paper towels, add to marinade, coat all sides, cover, and refrigerate 1 to 24 hours.
2 lbs boneless skinless chicken thighs, 0.5 cup plain yogurt, 6 cloves garlic, 3 tablespoons lemon juice, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground paprika, 1 teaspoon salt, 3 tablespoons olive oil
Whisk remaining 3 cloves minced garlic with 1 tablespoon olive oil or mayonnaise until it forms a paste. Slowly add tahini and 1 tablespoon cold water, whisking constantly until creamy and emulsified. Set aside at room temperature.
6 cloves garlic, 3 tablespoons olive oil, 2 tablespoons tahini, 1 tablespoon cold water
Preheat a cast iron skillet or heavy pan over medium-high heat for 3 minutes. Add 1 tablespoon olive oil, swirl to coat, and wait until oil shimmers but does not smoke (approximately 375-400°F).
3 tablespoons olive oil
Remove chicken from marinade, shake off excess moisture, and place pieces 1 inch apart in hot pan. Cook undisturbed 6 to 7 minutes per side until golden-brown edges with charred spots occur. Ensure internal temperature reaches 165°F with a meat thermometer.
2 lbs boneless skinless chicken thighs
Transfer cooked chicken to cutting board, tent loosely with foil, and rest for 5 minutes to redistribute juices. Slice thinly across the grain into ¼-inch strips. Drizzle with garlic sauce and serve immediately with pita, vegetables, or rice.
2 lbs boneless skinless chicken thighs, 2 tablespoons tahini
