Begin by mixing the spices in a medium bowl.
Heat the oil in a small skillet over low heat.
Add the spices to the oil and stir until combined.
Once the oil bubbles, allow to cook 1-2 minutes until fragrant. (Get ready for the most amazing aroma!)
Return the spice mixture to the bowl adding the vinegar and yogurt. Stir to combine.
Add the chicken thighs one at a time, making sure to evenly coat each piece before adding the next.
Refrigerate covered, and allow to marinate for a minimum of 2 hours and up to 12 hours.
When ready to cook, heat the grill to medium high.
Oil grill either with vegetable oil or a spray like Pam.
Cook until you have nice grill marks on one side, approximately 5-6 minutes, turn and continue to grill until cooked through, another 5-6 minutes.
Remove thighs from the grill to a platter and let rest, covered with foil, 4-5 minutes.
Slice thighs into strips and serve with grilled veggies and naan bread "sandwich style" or alongside veggies and couscous.
