Lebanese Lemon Garlic Chicken

Ingredients:

500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1)
Lemon garlic marinade:
4 tbsp Greek or plain yogurt
3 tbsp lemon juice
1 tbsp garlic , finely grated or crushed using garlic press (~4 big cloves)
1 tbsp olive oil
1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
Lemon garlic yogurt sauce:
1 cup Greek or plain yogurt
3/4 tsp garlic , finely grated or crushed using garlic press (~1 clove)
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp tahini (hulled), or extra 1 tbsp olive oil (Note 3)
1 tbsp+ water
1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
Cooking & serving:
2 tbsp olive oil , for cooking
1 tsp parsley , roughly chopped (or equal amounts mint and parsley)
Lemon wedges and extra virgin olive oil , for garnish
Lebanese bread for sauce mopping (recommended)

Instructions:

ABBREVIATED RECIPE:
Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!
FULL RECIPE:
Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2).
Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + (garlic flavour melds). Just before serving, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).
Cooking - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.
Repeat - Scrape out / quickly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.
Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!