For the Chicken:

• Cade saw a trick for cooking chicken and keeping it moist, so you're going to need a bread pan.
• In a large ziplock, add all of the marinade ingredients then add the chicken. Toss around to coat everything well and place in your fridge for a minimum of 2 hours, Or we did overnight, flipping the bag occasionally.
  1/3 Cup Plain Greek Yogurt, 5 Cloves Garlic, 1/4 Cup Olive Oil, 1 Tablespoon White Wine Vinegar, 2 Lemons, 1 Tablespoon Oregano, 1 Tablespoon Parsley, 2 teaspoons Herbs de Provence, 1 teaspoon Salt, 1 1/2 teaspoons Smoked Paprika, 1/2 teaspoon Black Pepper, 1/2 teaspoon Crushed Red Pepper Flakes, 2 Pounds Chicken Thighs
• Preheat oven to 350. Line a 9×5” bread pan with parchment paper to keep the bottom of the chicken from sticking.
• Layer the chicken pieces in the pan and then press them firmly down. Bake for 1 hour or until the internal temperature reads 160° F.
• Remove the pan from the oven and let it rest for ten minutes to redistribute juices.
• Carefully lift out the chicken to a cutting board and discard the juices. Slice thin and proceed.
• To fill a gyro, spread a little tzatziki on the pita or naan, then add the meat followed by the rest of the toppings. Fold like a taco to eat!
  Small Campari Tomatoes, 1 Red Onion, Fresh Parsley, Pita Flatbreads, Tzatziki, Feta, Cucumber