Add 4 skin-on bone-in chicken thighs to a bowl. Dab dry with a paper towel.
In a medium mixing bowl, make the marinade by adding 3 tbsp olive oil, 2 tbsp tomato paste, 4-5 minced garlic cloves, the zest and juice of 1 large lemon, two generous pinches of salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano, and 1/4 to 1/2 tsp cayenne pepper. Mix very well.
Add the marinade to the chicken and massage it into the chicken, covering all sides. Let it soak up the flavors for 2-6 hours, ideally overnight.
When ready to eat, remove the chicken from the fridge and let it come to room temperature before putting it in the oven.
Place the chicken on a wire rack and pop it into the oven at 425F for 37-40 minutes, or at 400F for 40-45 minutes.
While the chicken is cooking, make the sauce by processing 3 tbsp thick Greek yogurt (or labneh), a handful of fresh mint (3 tbsp), 2 scallions, 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt and pepper. Process well, taste, and adjust to your liking.
Plate up your chicken and serve with rice, quinoa, or a simple cucumber salad along with the sauce.