In a large bowl, combine olive oil, minced garlic, smoked paprika, oregano, cumin, salt, cayenne pepper, black pepper, lemon juice, and zest. Whisk until combined, creating a vibrant marinade. Add the chicken thighs, ensuring they are well-coated. Cover and let marinate for at least 2 hours, preferably overnight.

Preheat your grill to medium-high heat (400°F). Prepare your grill grates by lightly oiling them.

Once the grill is hot, place the marinated chicken thighs on the grates. Grill each side for 5-6 minutes, flipping once, until the internal temperature reaches 165°F. Alternatively, bake at 400°F for 20-22 minutes.

Prepare the cucumber salad by combining diced cucumbers and minced red onion in a bowl.

In another bowl, whisk together Greek yogurt, lemon juice, minced garlic, dill, salt, and black pepper. Pour over the veggie mixture and toss gently.

Allow the chicken to rest for a few minutes. Plate alongside the cucumber salad and serve immediately.