In a mixing bowl, whisk together Greek yogurt, olive oil, lemon juice and zest, minced garlic, oregano, salt, black pepper, and optional cumin until smooth.

Take chicken tenderloins and coat them in the marinade. Refrigerate for at least 30 minutes, ideally up to 8 hours.

Choose cooking method: preheat grill, skillet with olive oil, or oven to 400°F.

If grilling, cook chicken for 3-4 minutes per side until golden char. For skillet, 3-4 minutes on each side until cooked. For baking, cook for 18-20 minutes, flipping halfway.

Let cooked tenders rest for 3-5 minutes, garnish with herbs, and serve with pita or salad.