Pat the chicken breast with a paper towel to remove excess moisture. Pound the thicker end of the chicken to even out the sides for even cooking, if needed.

Add Greek yogurt, lemon and garlic on top of the chicken and season with the paprika, onion powder, oregano, salt and pepper. Rub the chicken breasts with the yogurt and seasoning and coat well. Allow the chicken to marinade for at least 30 minutes or up to 24 hours.

Preheat an outdoor grill to medium-high heat. Place the chicken on the grill and cook with the lid open for 6-8 minutes on one side without touching. Use tongs to flip the chicken and cook for 6-8 more minutes on the other side, until the chicken reaches internal temperature 160°F.

Transfer the chicken to a plate or cutting board and tent with aluminum foil, if desired. Allow them to rest for 5 minutes before slicing or serving.

Preheat your oven at 425°F.

Line a sheet pan or baking sheet with parchment paper to prevent sticking. Place the chicken breast on the pan with an inch or two in between each piece of chicken.

Bake for 16-18 minutes or until the internal temperature reaches 165°F.

Preheat your air fryer for a few minutes at 375°F.

Spray the basket with a light coating of non-stick spray. Place the chicken in an even layer leaving space between each breast.

Air fry at 375°F for 8 minutes, then flip and air fry for 4-7 more minutes until the internal temperature reaches 165°F.