Prepare the marinade: In a large bowl, whisk together the Greek yoghurt, olive oil, lemon juice, grated garlic, dried oregano, fresh thyme, salt, pepper, and smoked paprika if using. The mixture should smell bright and aromatic, with the yoghurt turning a pale, creamy yellow from the lemon and oil.

Butterfly the chicken breasts: Place a chicken breast on a cutting board. Holding it flat with your palm, slice horizontally through the thickest part, stopping about 1cm from the opposite edge. Open it like a book. This ensures even cooking. You should now have a piece roughly 2cm thick all over.

Marinate the chicken: Add the butterflied chicken to the bowl with the marinade. Use your hands to coat every surface, massaging the mixture into the meat. The chicken should feel slick and cool. Cover the bowl with cling film and refrigerate for at least 4 hours, or overnight for deeper flavour. I used to rush this step, but waiting truly transforms the texture.

Preheat the grill: About 30 minutes before cooking, remove the chicken from the fridge to take the chill off. Heat your grill or grill pan to medium-high heat. You want it hot enough that a drop of water sizzles and evaporates instantly, but not so hot that the oil in the marinade burns.

Grill the chicken: Place the chicken on the clean, oiled grill grates. You should hear a satisfying hiss immediately. Cook for 5-6 minutes on the first side without moving it. The edges will begin to turn opaque and white, and you will see deep, dark grill marks forming. The smell of charring oregano and garlic will fill your kitchen.

Flip and finish cooking: Using tongs, flip the chicken. The cooked side should be a rich golden brown with distinct dark lines. Cook for another 4-5 minutes. The chicken is ready when it feels firm to the touch but still has a slight spring. For accuracy, use a meat thermometer: the internal temperature should reach 74°C.

Rest and garnish: Transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. The chicken will feel slightly firmer as it rests. Slice against the grain into thick strips, then sprinkle generously with fresh parsley and a pinch of flaky sea salt. Arrange the slices on a warm platter with lemon wedges.