In a large mixing bowl, combine Greek yogurt, lemon juice, and olive oil. Add salt, minced garlic, black pepper, ground cumin, paprika, onion powder, and red pepper flakes. Whisk until smooth.

Place chicken thighs in a baking dish and pour marinade over them, coating well. Massage marinade into chicken, cover, and refrigerate for at least 5 minutes or overnight for best flavor.

Preheat oven to 450°F (232°C). Allow chicken to sit at room temperature for about 10 minutes before baking.

Bake chicken for 25-30 minutes until internal temperature reaches 165°F (75°C).

For a crispy finish, broil for the last 3 minutes, watching closely to prevent burning.

Let chicken rest for about 5 minutes before serving, garnished with fresh parsley.