• Slice each chicken piece in half horizontally. Using a fork, prick each chicken thigh numerous times.
• Place chicken in a large ziplock baggie.
• Add olive oil, lemon juice, crushed garlic, garlic powder, black pepper, salt, and paprika to the baggie.
• Seal bag squeezing out excess air.
• Massage chicken to ensure the marinade coats each piece of chicken in the bag. Place the chicken in the refrigerator to marinate for 8 hours or overnight.
• Preheat oven to 350° F.
• Line a 9×5” loaf pan with parchment paper.  
• Layer the chicken into the loaf pan and then press it down into the pan.
• Pour any marinade left in the baggie over the top of the chicken in the loaf pan.
• Bake for 1 hour or until the internal temperature reads 160° F. 
• Remove the pan from the oven and let it rest for ten minutes.
• Drain off the juices in the pan and discard it.
• Transfer the chicken meat to a cutting board and slice it.

To Serve:

• Spread Tzatziki sauce on a round of Pita, Naan or flat bread.
• Top with pieces of chicken, sliced red onion, diced red bell pepper, chopped tomato, and crumbled feta cheese.