In a Mixing Bowl, whisk together 2 tablespoons of 3 tbsp olive oil divided, the 3 cloves garlic minced, 2 tbsp fresh lemon juice from about 1 lemon, 1 ½ tsp dried oregano, ½ tsp ground cumin, ¾ tsp salt, and ¼ tsp black pepper freshly ground. Add the 1 ½ lb boneless skinless chicken thighs trimmed of excess fat and toss to coat thoroughly. Let marinate at room temperature for at least 10 minutes while you prep the other components (or refrigerate up to 4 hours for deeper flavor).

Grate half the 1 whole English cucumber diced on the large holes of a Grater, then squeeze out as much moisture as possible with your hands or a Damp Kitchen Towel. In a Mixing Bowl, stir together the 1 cup plain Greek yogurt full-fat preferred, grated 1 whole English cucumber diced, 3 cloves garlic minced, 2 tbsp fresh lemon juice from about 1 lemon, 1 tbsp fresh dill chopped, or 1 tsp dried, and a pinch ¾ tsp salt. Taste and adjust seasoning. Refrigerate until ready to serve.

In a large Mixing Bowl, combine the diced 1 whole English cucumber diced, chopped 2 whole roma tomatoes chopped, sliced 0.5 whole red onion thinly sliced, and halved ½ cup kalamata olives pitted and halved. Drizzle with 1 tablespoon 3 tbsp olive oil divided and 1 tablespoon 1 tbsp red wine vinegar, season lightly with ¾ tsp salt and ¼ tsp black pepper freshly ground, and toss to combine. Sprinkle the crumbled ¾ cup feta cheese crumbled on top. Set aside.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.