In a large mixing bowl, whisk together the ⅓ cup extra-virgin olive oil, 3 tbsp fresh lemon juice from about 1 large lemon, 1 tsp lemon zest, minced cloves garlic minced, dried 2 tsp dried oregano preferably Greek oregano, dried 1 tsp dried thyme, 1 tsp kosher salt, ½ tsp black pepper freshly ground, and ½ tsp sweet paprika until well combined.

Add the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks chunks to the marinade and toss thoroughly to coat every piece. Transfer to a Ziploc bag or cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.

While the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks marinates, make the tzatziki. Grate the ½ cup English cucumber grated and squeezed dry on the large holes of a grater, then wrap it in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible.

In a mixing bowl, stir together the 1 cup full-fat Greek yogurt, squeezed ½ cup English cucumber grated and squeezed dry, 4 cloves garlic minced, 3 tbsp fresh lemon juice from about 1 large lemon, ⅓ cup extra-virgin olive oil, and fresh fresh dill finely chopped. Season with a pinch of kosher salt, taste, and adjust as needed. Cover and refrigerate until ready to serve (the flavor improves as it sits).

When ready to cook, preheat your grill to medium-high heat (around 425–450°F). If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.

Remove the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks from the marinade, letting any excess drip off. Thread the chunks onto skewers, packing them snugly but not too tightly — about 5–6 pieces per bamboo skewer.

Oil the grill grates lightly. Place the skewers on the grill and cook for 10–12 minutes total, turning every 3–4 minutes, until the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks is charred at the edges, cooked through, and an instant-read meat thermometer reads 165°F at the thickest piece.

Transfer the skewers to a plate and let them rest for 3–5 minutes before serving. This allows the juices to redistribute and keeps the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks moist.

Warm the 4 pieces pita bread on the grill for about 30–60 seconds per side until soft and lightly toasted. Slide the 2 lb boneless skinless chicken thighs cut into 1.5-inch chunks off the skewers and serve in or alongside the warm 4 pieces pita bread, topped generously with tzatziki, diced medium tomatoes diced or sliced, sliced red onion thinly sliced, and any optional garnishes like shredded 1 small head romaine lettuce shredded or fresh fresh flat-leaf parsley roughly chopped.