Wash and dry the Boneless, Skinless Chicken Thigh (3 pound). Cut the chicken into pieces roughly 2x2-inch pieces. Place chicken in a large bowl or a large ziplock bag.
Season chicken all over with Kosher Salt and Freshly Ground Black Pepper (to taste). Crumble the Fresh Oregano (1 tablespoon) on top. Throw in the Fresh Basil (1 cup) and Garlic (3 clove). Pour Extra-Virgin Olive Oil (to taste) into a bowl or bag to submerge the chicken. Place bowl or bag of chicken in fridge and marinate for four hours if possible but a minimum of one hour.
When ready to grill, preheat grill to high. Meanwhile, dump chicken out onto a sheet pan. Skewer the chicken, trying to place similarly sized pieces on the same skewers if possible.
When chicken is skewered and the grill is hot, grill skewers for 3 minutes per side. Transfer to a platter.
Turn grill off. Place Naan (to taste) or pita on grill. Keep an eye on it – it should be warmed through and ready to go after 2 or 3 minutes.
To make the tzatziki, stir together the Greek Yogurt (1 cup), Red Onion (2 tablespoon), Fresh Mint (2 tablespoon), and Garlic (1 clove). Season with a pinch of Kosher Salt (to taste) and Lemon Juice (1 splash). Taste. Add more salt or lemon or anything else if necessary. Chill until ready to use.
Add Cucumber (2 cup), Feta Cheese (to taste), and Fresh Mint (2 tablespoon) in a bowl. Toss with equal parts Extra-Virgin Olive Oil (1 splash) and White Balsamic Vinegar (1 splash). Season with salt if necessary — the feta is salty, so go light to start.
Serve chicken with tzatziki, a wedge of Lemon (1) and grilled naan. Enjoy!