In a large bowl, whisk together the Greek yogurt, olive oil, honey, lemon juice, lemon zest, garlic, parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin.

Add the chicken cutlets to the bowl and turn them through the marinade until all sides are evenly covered.

Cover and refrigerate the chicken for at least 1 hour and up to 24 hours.

Take the chicken out of the refrigerator and allow it to sit at room temperature for about 20 minutes before cooking.

For pan-frying, warm a skillet over medium-high heat and add a small amount of olive oil. Cook the marinated chicken for about 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F / 74°C.

For air frying, preheat the air fryer to 375°F / 190°C. Arrange the marinated chicken in the basket and cook for 12-15 minutes, turning halfway through, until the internal temperature reaches 165°F / 74°C.

For baking, preheat the oven to 400°F / 200°C. Arrange the marinated chicken on a baking sheet and bake for 20-25 minutes, until the internal temperature reaches 165°F / 74°C.