Mix together the lemon juice, greek yogurt, garlic, cumin, cayenne and ginger.

Coat the chicken thighs with the marinade in a ziplock bag or container. Marinade for minimum 30 minutes up to overnight.

Heat a grill pan over medium high heat with a very light brushing of olive oil.

Remove excess marinade and season chicken with salt and pepper.

Grill flat for about 5-7 minutes each side, until cooked through and seared nicely. (You may need to do multiple batches)