• Prepare the chicken by cutting into bite-size pieces (about 1/2 inch).
• In a medium bowl, make the marinade by mixing Greek yogurt, olive oil, fresh lemon juice, red wine vinegar, oregano, salt and pepper. Toss the chicken in the marinade and cover with saran wrap. Let the chicken marinate in the refrigerator for at least 30 minutes - 2 hours.
• Indoor/Outdoor Grill Method:

  (I like to use my Ninja Foodi)
• Preheat the grill to medium-high heat. Spray with nonstick cooking spray and add chicken so they are not touching (you may need to do this in a couple of batches).
• Cook for 3-4 minutes then toss/flip the chicken bites.
• Cook for another 3-4 minutes or until the chicken is cooked throughout (the internal temperature should be 165 degrees F, or cut into a piece to make sure it's not pink anymore).

Stovetop Method:

• Heat 1/2 Tbsp olive oil in a large skillet over medium-high heat (oil is helpful for the skillet method to prevent burning - just a little is needed and the chicken is way better!)
• Add the chicken to the skillet in an even layer so they are not touching (cook in batches if you need to). Cover and cook undisturbed for 4-5 minutes.
• Then, flip and cook on the other side for 4-5 more minutes, or until chicken is completely cooked (the internal temperature should be 165 degrees F).

Air Fryer Method:

• Preheat the air fryer to 375 F. Spray the basket generously with nonstick cooking spray and add the chicken so they are not touching (you may need to do this in a couple of batches).
• Cook for 3-4 minutes then toss/flip the chicken bites.
• Cook for another 3-4 minutes or until the chicken is cooked throughout (the internal temperature should be 155 degrees F*, or cut into a piece to make sure it's not pink anymore).