Step 1

Mix ¾ cup plain full-fat Greek yogurt, ½ cup Trader Joe’s Zhoug Sauce or homemade zhug, 1 Tbsp. extra-virgin olive oil, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl to combine. Finely grate zest of 1 lemon into bowl, then cut lemon in half and squeeze in juice of 1 half. Mix to combine. Cut remaining lemon half into 4 wedges; set aside for serving.

Step 2

Transfer ½ cup yogurt mixture to a small bowl and chill until ready to serve. Place remaining yogurt mixture in a large resealable plastic bag. Add 1½–2 lb. skinless, boneless chicken thighs, close bag, and turn chicken to coat. Let sit at room temperature 20 minutes, or chill, turning bag occasionally, up to 12 hours.

Step 3

Soak ½ small red onion, thinly sliced, in a small bowl of cold water 10–15 minutes.

Step 4

Meanwhile, heat broiler. Line a rimmed baking sheet with foil; set a wire rack inside. Coat rack with vegetable oil or nonstick vegetable oil spray. Remove chicken from marinade, letting excess drip back into bag, and transfer, skin side up, to rack; discard marinade.

Step 5

Broil chicken until golden brown on top, 6–8 minutes. Turn chicken over and broil until golden brown on other side, about 5 minutes. Turn chicken over once more and broil until top is deeply browned and charred in spots and meat is cooked through, about 2 minutes. Transfer to a cutting board and let rest 10 minutes.

Step 6

Place one 18-oz. package Trader Joe’s Pita Bread or Trader Joe’s Indian Style Flatbread (6 pitas or flatbreads) on same wire rack and broil until toasted, about 1 minute per side. (Watch closely to ensure they don’t burn!) Transfer to a platter; tear into large pieces.

Step 7

Drain red onion and add to a medium bowl, along with 1 lb. Campari or cherry tomatoes, quartered, halved if small, and remaining 1 Tbsp. extra-virgin olive oil; toss to combine. Season with salt and freshly ground black pepper.

Step 8

Thin reserved yogurt mixture with water (about 2 Tbsp.) until it reaches a drizzle-able consistency.

Step 9

To serve, slice chicken crosswise and arrange on platter with pita. Mound salad alongside chicken. Scatter parsley and/or cilantro leaves over (if using). Serve with yogurt sauce and reserved lemon wedges.