In a large mixing bowl, whisk together olive oil, minced garlic, smoked paprika, dried oregano, cumin, salt, black pepper, lemon juice, and lemon zest until well blended. Add the chicken thighs to the marinade, making sure each piece is evenly coated. Cover and refrigerate for at least 2 hours.

About 15 minutes before you're ready to cook, preheat your grill to medium-high heat, ideally reaching around 400°F.

Once preheated, place the marinated chicken thighs on the grill. Grill for 5–6 minutes on each side until they reach an internal temperature of 165°F.

While the chicken is grilling, dice the Persian cucumbers and finely chop red onions. In a separate bowl, combine Greek yogurt, lemon juice, minced garlic, fresh dill, salt, and black pepper. Mix well until creamy and smooth, then fold in the diced cucumbers and red onions.

Once the chicken is perfectly grilled, remove it from the grill and let it rest for a couple of minutes. Plate the grilled chicken thighs and top each portion with the creamy cucumber salad.