Place the Boneless Skinless Chicken Thighs in baking dish. In a small bowl add salt, dried basil, onion powder & pepper. Whisk together until fully incorporated

Sprinkle the seasoning generously on both sides of all the chicken thighs

Then in a medium size bowl add Greek Yogurt, lemon juice, honey, ground mustard, & 4 garlic cloves minced. Whisk until fully combined

Pour over the chicken thighs & toss them in the sauce until both sides are covered. Cover the baking dish with saran wrap & refrigerate to marinate for 30 minutes before baking.

While the chicken is marinating, in a small bowl, add in diced up red onion, cherry tomatoes, and cucumber. Then you will sprinkle with salt, toss & refrigerate until ready to serve.

Preheat the oven to 400 degrees. After the chicken has marinated, line your half sheet baking sheet with aluminum foil & place the chicken thighs on top.

Bake you chicken thighs until cooked through. The juices will run clear, and an instant-read thermometer inserted into the middle of the largest thigh will read 165ºF. In my oven, this takes about 30- 35 minutes. Every oven is different, so I'd say check at 30 minutes.

Then lastly you will start layering your gyro! I always do hummus first, then chicken sliced, cucumber tomato mixture, tzatziki & feta! Enjoy!