Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!

Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2).

Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + to let the garlic flavour meld. (Note 4)

Cook chicken - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.

Repeat - Scrape out / roughly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.

Warm sauce - While the chicken is resting, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).

Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!