In a large bowl, mix together the yogurt, garlic, olive oil, honey, oregano, basil, thyme, cumin, paprika, dill, lemon juice and salt and pepper.
Whisk together the marinade ingredients well until combined. Toss the chicken well in the marinade in the bowl until well coated.
Cover the bowl with plastic wrap or a lid and place in the fridge to marinate for 2 hours (30 minutes is sufficient if you're in a hurry). You can also transfer the chicken and marinade to another container, if desired.
When you're ready to grill, add the chicken to a hot grill and cook for about 7-8 minutes per side, or until the internal temperature reaches 74 degrees Celsius (165 Fahrenheit).
Alternatively, pan fry in a hot skillet with a little bit of olive oil until the chicken reaches the same internal temperature, cooking on medium-high for at least 6-7 minutes per side.
Let the chicken rest on a plate (cover with foil) for about 5 minutes before serving.
Feel free to marinate this chicken for up to 12-18 hours or overnight for optimum flavour.