Cut boneless chicken thighs into pieces for the skewers. Mix together 2 cups Greek yogurt, 2 tbsp honey, 3 minced garlic cloves, 1 tbsp olive oil, the juice and zest of 1 lemon, 1 tsp cumin, 1 tsp oregano, 1 tsp paprika, 1 tsp red pepper flakes, 1 tsp kosher salt, and 1 tsp black pepper. Add the chicken and marinate over night or at least a few hours. Add the chicken to skewers and grill over direct heat until hitting 165F. Mix chopped parsley, green onion, minced garlic, lemon juice, red pepper flakes, and olive oil for the green drizzle sauce. Make a bed of tomatoes, cucumbers, and feta cheese then add the chicken skewers and top with the drizzle sauce.
