In a large zip-lock bag or bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, pepper, and smoked paprika until combined.

Add the chicken thigh chunks to the marinade and toss to coat thoroughly. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or ideally overnight (up to 24 hours). If heading to a campsite, keep in a sealed bag in a well-chilled cooler.

Grate the English cucumber on the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze firmly until almost all moisture is removed. This step is crucial for thick, creamy tzatziki.

In a bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until fully combined.

Taste and adjust seasoning. Drizzle with a little extra olive oil, cover, and refrigerate until ready to serve. (Can be made up to 3 days ahead and stored in a sealed jar in the cooler.)

If using wooden skewers, ensure they have been soaked in water for at least 30 minutes.

Remove the chicken from the marinade and thread the pieces onto skewers, leaving a small gap between each piece so they cook evenly. Aim for about 5-6 pieces per skewer.

Preheat your grill or campfire grill grate to medium-high heat (about 400°F). If cooking over a campfire, let the flames die down to hot glowing coals for the most even heat.

Place the skewers on the grill and cook for 4-5 minutes per side, turning once or twice, until the chicken is cooked through (internal temperature of 165°F) and has golden-brown char marks on the edges. Total grill time is approximately 12-15 minutes.

Remove skewers from the grill and let rest for 3-5 minutes before serving.

Arrange the skewers on a platter or board. Serve with tzatziki on the side for dipping, warm pita, fresh lemon wedges, and a garnish of fresh dill or parsley. Enjoy immediately.