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Quick Indian Spiced Chicken Lettuce Wraps

2 lbs. boneless, skinless chicken thighs (organic if possible), cut into large chunks or strips
salt and freshly ground pepper
1 cup low fat or full-fat yogurt (Greek style/thicker yogurt preferred)
zest from one lime
2 tbsp garam masala spice blend
2 tbsp turmeric

Sprinkle chicken strips or chunks with salt, pepper, and half of the garam masala and curry powder.
In a large glass bowl, mix yogurt, lime zest and the rest of the garam masala and curry powder.
Add chicken to yogurt mixture and stir to coat well.
While that marinates, preheat oven to 500 degrees. On a rimmed baking sheet, fitted with wire racks (I use my cooling racks) or a broiler pan, lay out chicken pieces. Roast until cooked through, about 15 -20 minutes.
You can let the chicken marinate in the yogurt mixture in the fridge for several hours, if you’d like. Additionally, you can skewer chicken before cooking (either in chunks or strips) with wooden skewers. I generally soak the skewers in water for a bit before using so that they will not burn during cooking. This makes great party finger food.