This New York Times Cooking recipe was surprisingly easy and delicious... and it makes great leftovers. Winner!

Ingredients
2 cups plain Greek yogurt
9 garlic cloves, finely grated
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken (your choice thighs or breasts)
3-4 mini cucumbers
1 large tomato
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
½ cup Kalamata olives, pitted and halved
Salt and pepper

Preparation

In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer half of the yogurt to a medium bowl and reserve for making the feta sauce later. To the rest of the yogurt, add the oregano and stir to combine.

Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the half of the yogurt that has oregano and turn to coat, and set aside.

Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. Toss to combine and leave to drain.

Grill or cook chicken in cast iron pan as usual. Transfer to plates to rest.

To the reserved yogurt, add the feta and mash with a fork until a chunky paste forms.

Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken with some warm pita or lavash (or perhaps some orzo pasta).