In a mixing bowl, combine the Greek yogurt, grated ginger, grated garlic, tandoori seasoning, and the juice of one fresh lemon. Mix thoroughly to create the marinade.
Place the chicken thighs and breasts in a shallow dish. Pour the marinade over the chicken, ensuring they are fully coated. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Preheat the grill to medium-high heat.
While the grill heats up, take the marinated chicken out of the refrigerator to allow it to reach room temperature.
Lightly coat the grill grates with avocado oil spray to prevent sticking.
Place the chicken thighs and breasts on the grill. Cook the chicken thighs for about 6-8 minutes on each side, and the chicken breasts for about 5-7 minutes on each side. The chicken should be fully cooked with a lovely char on the exterior.
Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
Once cooked, remove the chicken from the grill and let them rest briefly before serving.
For the chicken breasts, allow them to rest for a few minutes and then slice them into thin, diagonal pieces.
Serve the delectable chicken tandoori with fresh lemon wedges on the side. Squeeze the lemon over the chicken just before savoring to elevate the flavors.
Accompany your dish with naan bread, rice, or a crisp salad. Garnish with chopped cilantro if desired.
