In a large mixing bowl, whisk together ½ cup of plain full-fat Greek yogurt, ¼ cup of olive oil, 1 tablespoon of honey, and the juice and zest of 1 lemon. Add 5 minced garlic cloves, ½ teaspoon salt, ¼ teaspoon black pepper, and the spices: ½ teaspoon paprika, onion powder, dried oregano, dried basil, ¼ teaspoon cayenne pepper, coriander, and cumin. Make sure everything is well combined and ready for the chicken!

Add 1½ to 2 pounds of chicken cutlets to your marinade, tossing gently until each piece is thoroughly coated. Cover the bowl tightly with plastic wrap or transfer to a zip-top bag, and place it in the refrigerator for at least 1 hour, or up to 24 hours for maximum flavor.

About 20 minutes before you're ready to cook, remove the marinated chicken from the refrigerator to bring it to room temperature and preheat your chosen cooking method accordingly.

For pan frying, heat 2 to 3 tablespoons of olive oil in a frying pan over medium-high heat. Once hot, add the chicken cutlets, and cook for approximately 2 to 3 minutes per side until the internal temperature reaches 160°F. Rest under foil for 5 minutes.

For air frying, place the marinated chicken cutlets in a single layer in the preheated air fryer basket. Cook at 375°F for about 14 minutes, flipping halfway through until the internal temperature is at least 165°F. Let the chicken rest before slicing.

For baking, line a baking sheet with parchment paper, lay the marinated chicken cutlets flat, and bake in the preheated oven at 425°F for 15 to 20 minutes, checking that the internal temperature reaches 165°F. Rest for a few minutes before serving.