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 4 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 1 tbsp fresh dill finely chopped. Season with a pinch of 1 tsp kosher salt, taste, and adjust as needed. Cover and refrigerate until ready to serve (the flavor improves as it sits).

Use sliced bread at room temperature for even results. For rolls or baguette-style loaves, slice in half lengthwise to expose more surface to the heat. For crispier French-style bread, lightly mist or rub the outside with water before loading it in. If adding cheese or toppings, have them ready to go. Position the rack in the center of the Toaster Oven before you start.

Preheat on the toast or bake setting. Toaster ovens run hotter and faster than full-size ovens, so ignore Oven timing. Standard sliced bread on a medium setting is done in 2 to 4 minutes depending on your model and slice thickness. Place bread directly on the rack or on a small Aluminum Foil-lined pan with space between pieces for even heat circulation. For rolls or French-style bread misted with water, set the temperature to 350°F to 375°F. The surface moisture creates a light steam effect that encourages a crisp exterior. Watch through the oven window rather than relying on a timer alone. Look for a deep golden-tan color. For a cheese melt, let the bread warm and lightly color first, then add cheese and continue until fully melted and bubbling. Use the broil function for even coverage. If the top browns too fast, loosely drape a small piece of foil over it to slow browning without stopping the cook.

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.

Use sliced bread at room temperature for even results. For rolls or baguette-style loaves, slice in half lengthwise to expose more surface to the heat. For crispier French-style bread, lightly mist or rub the outside with water before loading it in. If adding cheese or toppings, have them ready to go. Position the rack in the center of the Toaster Oven before you start.

Preheat on the toast or bake setting. Toaster ovens run hotter and faster than full-size ovens, so ignore Oven timing. Standard sliced bread on a medium setting is done in 2 to 4 minutes depending on your model and slice thickness. Place bread directly on the rack or on a small Aluminum Foil-lined pan with space between pieces for even heat circulation. For rolls or French-style bread misted with water, set the temperature to 350°F to 375°F. The surface moisture creates a light steam effect that encourages a crisp exterior. Watch through the oven window rather than relying on a timer alone. Look for a deep golden-tan color. For a cheese melt, let the bread warm and lightly color first, then add cheese and continue until fully melted and bubbling. Use the broil function for even coverage. If the top browns too fast, loosely drape a small piece of foil over it to slow browning without stopping the cook.