Mix all marinade ingredients together in a bowl until smooth. Add the chicken pieces and toss until every piece is thoroughly coated. Cover and refrigerate for 12 to 24 hours. The minimum is 3 hours but overnight gives the best result.

At the same time as the marinade, whisk all sauce ingredients together in a microwave-safe bowl until fully smooth. Set aside for at least 1 hour or overnight alongside the chicken to allow the garlic to mellow and the flavors to develop.

Drain excess marinade from the chicken. Heat 1 tablespoon of olive oil in a large non-stick pan over high heat until the oil just begins to shimmer.

Place half the chicken in the pan in a single uncrowded layer. Cook for 1.5 to 2 minutes per side until deep golden. Remove to a plate. Do not crowd the pan or the chicken will steam instead of sear.

Wipe loose burnt bits from the pan with paper towel. Add the remaining tablespoon of olive oil and cook the second batch the same way. Rest all chicken for 2 minutes.

While the chicken rests, microwave the sauce for about 40 seconds until warm but not hot. Whisk well. Taste and adjust with a little more lemon juice for brightness or more water to loosen.

Spread half the sauce across the bottom of a shallow serving bowl. Arrange the chicken on top using a spatula. Spoon the remaining sauce over everything. Finish with a drizzle of extra virgin olive oil and a scatter of fresh parsley. Serve immediately with Lebanese bread and lemon wedges.