– 3 Tbsp extra-virgin olive oil for cooking and marinating

– 2 Tbsp tomato paste adds depth and richness

– 1 Tbsp smoked paprika (regular paprika can be used for a milder flavor) provides smoky notes

– 6 cloves garlic, minced enhances the dish with aromatic flavor

– 1 Tbsp lemon zest + 2 Tbsp lemon juice brightens the flavors

– Pinch of chili flakes for a hint of heat

– Kosher salt and freshly ground black pepper, to taste for seasoning

– 2 lb (≈ 900 g) boneless, skinless chicken thighs or breasts the main protein

– 2 Tbsp unsalted butter for searing and adding richness

– 2 Tbsp fresh thyme, chopped (plus extra for garnish) fresh herbs for flavor

– 1 ½ cups (≈ 300 g) dry orzo pasta the base of the dish

– ½ cup (≈ 75 g) oil-packed sun-dried tomatoes, chopped for a tangy twist

– 3 cups (≈ 720 ml) low-sodium chicken broth to cook the orzo

– ½ cup (≈ 30 g) mixed fresh herbs basil and thyme, roughly chopped for freshness

– 1 cup (≈ 240 g) plain Greek yogurt base for the tzatziki sauce

– ½ cucumber, grated and excess water squeezed out adds crunch to tzatziki

– 1 Tbsp olive oil for the tzatziki

– 1 clove garlic, minced more garlic for the sauce

– 1 Tbsp lemon juice acidity for tzatziki

– 1 Tbsp fresh dill, finely chopped herbal notes in the sauce

– Salt and pepper, to taste seasoning for tzatziki

– Optional: finely diced jalapeño or crumbled feta for extra heat or richness to customize

– Additional fresh basil leaves (optional) for garnish

– Warm flatbreads such as naan, pita, or tortillas for scooping perfect for serving