Ayam Bawang Putih Lemon Lebanon - peniru Al Aseel

Bahan-bahan (3 porsi)

• 500 g / 1lb chicken tenderloin ((or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1))
• 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))
• 1 cup Greek or plain yogurt (, full fat essential here!)
• 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))
• 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))