Prepare the marinade. In a medium mixing bowl, whisk together the yoghurt, olive oil, minced garlic, salt, pepper, smoked paprika, oregano, onion powder, and lemon juice. The mixture should look thick, creamy, and a vibrant orange-red from the paprika. You'll smell the fragrant garlic and warm spices immediately.

Marinate the chicken. Place the chicken breasts in a bowl or a resealable bag. Pour the marinade over them, turning each piece to coat thoroughly. Ensure every surface is covered—this is your insurance against dryness. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour. The chicken will feel cool and slick to the touch.

Preheat the oven and prepare the dish. Preheat your oven to 220°C (200°C fan). Lightly grease a 9x13 inch baking dish with a little olive oil. Take the marinated chicken out of the fridge while the oven heats—this helps it cook more evenly. You'll notice the marinade has thickened slightly.

Arrange the chicken. Place the chicken breasts in the prepared dish in a single layer, spacing them out a little. Pour any leftover marinade from the bowl over the top. The chicken will look glossy and well-coated.

Bake the chicken. Place the dish on the middle rack and bake for 20-25 minutes. At the 15-minute mark, you'll hear a gentle sizzling sound as the marinade bubbles. The kitchen will fill with the aroma of roasting spices and garlic. The chicken is done when the internal temperature reaches 74°C on a meat thermometer. The surface will be lightly golden and the edges will be just beginning to brown.

Rest the chicken. This step is non-negotiable. Remove the dish from the oven and tent it loosely with aluminium foil. Let it rest for 5-7 minutes. During this time, the juices inside the meat redistribute, ensuring every slice is moist. You'll see the juices pooling slightly in the dish—do not pour them away.

Slice and serve. Transfer the chicken to a cutting board. Using a sharp knife, slice against the grain into thick pieces. The interior should be pearly white and opaque, with no pinkness. Spoon some of the pan juices over the slices for extra flavour and moisture. Garnish with fresh herbs if desired.