In a bowl, mix together the Greek yoghurt, minced garlic, ground cumin, paprika, ground coriander, ground turmeric, chilli powder, salt, black pepper, lemon juice, and olive oil.

Add the chicken thighs to the bowl, ensuring they are coated evenly with the yoghurt marinade. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight to allow the flavours to develop.

Preheat the oven to 200°C (180°C fan).

Place the marinated chicken thighs on a baking tray lined with parchment paper, ensuring they are spaced apart.

Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the edges are slightly charred.

Once cooked, remove from the oven and allow to rest for a few minutes before serving.

Serve the yoghurt-marinated chicken thighs hot, garnished with fresh coriander if desired. Enjoy with rice, salad, or your favourite side dishes.