Prep the chicken. Pat the chicken dry. If using breasts, slice them horizontally into cutlets for even cooking. For larger pieces, lightly pound to an even thickness (about 1/2 inch) between parchment sheets.

Make the marinade. In a bowl, whisk together 1/3 cup olive oil, zest and juice of 1 lemon, minced garlic, yogurt (if using), oregano, cumin, smoked paprika, coriander, red pepper flakes, 1.5 tsp salt, and 1/2 tsp black pepper. Stir in chopped parsley or dill if you like.

Marinate. Add chicken to the marinade, coating well. Cover and refrigerate for at least 30 minutes and up to 8 hours. Tip: Even 30–45 minutes makes a difference thanks to the lemon, garlic, and yogurt.

Preheat your grill or pan. Heat an outdoor grill to medium-high or a grill pan/cast-iron skillet over medium-high. Lightly oil the grates or pan. Have a clean plate ready.

Grill the chicken. Shake off excess marinade. Grill 4–6 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain.

Prep the bread and fillings. Split ciabatta or your bread of choice. Spread one side with hummus or tzatziki. Layer sliced chicken, cheese (if using), tomatoes, cucumbers, roasted red peppers, and a few greens. Season lightly with salt and pepper. Add a squeeze of lemon if you like brightness.

Press as a panini. Preheat a panini press or a skillet over medium heat. Brush the outside of the bread with olive oil. Press until the bread is golden and crisp and the cheese melts, about 3–5 minutes. If using a skillet, press with another heavy pan and flip halfway through.

Serve. Slice in halves or thirds. Add a side of tzatziki, hummus, or a simple cucumber salad. For wraps: Use pita or flatbread, add fillings, and warm briefly in a skillet to soften.