In a medium bowl, zest and juice two lemons, then add one finely chopped shallot and three cloves of minced garlic. Pour in a quarter cup of olive oil, followed by two teaspoons of dried oregano, one teaspoon of kosher salt, half a teaspoon of paprika, and freshly ground black pepper to taste. Whisk until well combined.

Pat the boneless, skinless chicken thighs dry and place them into the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 1 to 2 hours.

Heat a large skillet over medium-high heat. Add half of the marinated chicken thighs and cook each side for about 5 to 6 minutes until golden brown and reach an internal temperature of 165°F.

Transfer the chicken thighs to a serving plate, let them rest, and sprinkle with freshly chopped parsley before serving.