A winner, winner chicken dinner, all thanks to one ingredient: tangy, creamy Greek yogurt.
Combine the yogurt, salt, and sumac in a medium bowl or container. Add the chicken and make sure each piece is totally coated. Cover and refrigerate for at least 1 hour or up to 12.
Heat a large cast-iron skillet over medium heat. Add 1 tablespoon oil, then the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onions are mostly translucent and beginning to brown, about 5 minutes. When the onions are done, transfer them to a plate, then, immediately add the remaining tablespoon olive oil to the pan. Now add the chicken . Cook for 3 to 5 minutes per side until the chicken is browned all over and cooked through . If the chicken feels stuck when you go to flip it, give it a little more time to form a crust; a spatula versus tongs also helps.
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