In a bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, oregano, cumin, paprika, coriander, red wine vinegar, salt, and pepper.

Add the chicken thighs and coat thoroughly in the marinade. Cover and marinate at least 1 hour, or up to overnight in the fridge for best flavor.

Thread the chicken onto skewers, or arrange on a lined sheet pan. Cook on a grill or in a 425°F oven, turning occasionally, until the internal temperature reaches 165°F (about 15-20 minutes).

Let the chicken rest 5 minutes, then slice thin.

Serve stuffed into warm pita with tzatziki, tomatoes, onions, and lettuce, or over a grain bowl.