1. In a large bowl, whisk together all ingredients except chicken and paprika. Transfer 1 cup yogurt mixture to a small bowl, cover, and refrigerate for serving. Add chicken and paprika to large bowl with remaining yogurt mixture and toss to coat. Cover and refrigerate for at least 2 hours and up to 1 day.
2. Heat grill to medium, then clean and oil grates. Working in batches, grill chicken until it is golden brown, lightly charred, and registers 165 degrees, 10 to 12 minutes per side. Repeat with remaining chicken and serve with reserved yogurt sauce.
Source: Hannaford fresh Magazine, May - June 2017