• 2 lemons, juiced
• 2 Tbsp olive oil
• 6 cloves garlic, peeled, smashed and minced
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon turmeric
• A pinch ground cinnamon
• Red pepper flakes, to taste
• 2 pounds boneless, skinless chicken thighs

Prepare a marinade for the chicken. Combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. Turn chicken halfway during marinade.

Add everything to Instant Pot. 8 minutes high pressure, then natural release 15 minutes.

Serve with yogurt sauce:
Mix 1/2 cup plain or Greek yogurt, 1/4 cup mayo, 1/2 lemon juiced + lemon zest, 1 minced garlic in a bowl. Optionally, add minced fresh herbs (basil, chive, etc.). Cover. Chill for 4-5 hours.