Prepare the chicken

• Trim any excess fat from the chicken thighs to your liking.
• Place the chicken in a large bowl.

Make the marinade

• Process the onion in a food processor and add it to the chicken.
• Add the lemon juice, tomato paste and Greek yogurt.
• Season with salt, black pepper, thyme, garlic powder and urfa pepper.

Mix and marinate

• Mix everything very well so the chicken is fully coated.
• Cover and marinate in the fridge for 2 to 6 hours, ideally overnight.

Preheat the oven

• Preheat the oven to 220 °C (425 °F).
• Take the chicken out of the fridge and let it come to room temperature.

Pack and bake

• Pack the marinated chicken tightly into a loaf pan.
• Bake at 220 °C (425 °F).

Drain the juices

• Remove the chicken from the oven and carefully tilt the pan to pour the juices into a bowl.
• Pour the juices back over the chicken, then tilt the pan again to collect the juices and set them aside.

Slice and serve

• Flip the chicken onto a cutting board and cut into thin slices or strips.
• Serve as is, over a salad or in a bowl; store in an airtight container in the fridge for 4 to 5 days.