Grate lemon zest and juice lemons. Zest the 2 large lemons finely (about 2 tablespoons), then juice them (expect ~⅓ cup).

Mince shallot and garlic. Mince the small shallot into about 3 tablespoons, and 4 garlic cloves into 4 teaspoons. Add both to a medium mixing bowl.

Add remaining marinade ingredients. Into that bowl, pour ¼ cup olive oil, 2 teaspoons dried oregano, 1½ teaspoons kosher salt, 1 teaspoon paprika, and ½ teaspoon black pepper. Whisk until well combined.

Marinate chicken. Pat the 2 pounds of boneless, skinless chicken thighs dry. Add them to the bowl and turn to coat evenly in the marinade. Cover and refrigerate for at least 1 hour and up to 2 hours. Meanwhile, pick the parsley leaves and finely chop them to yield about 2 tablespoons; refrigerate until needed.

Cook half the chicken. Heat a 12‑inch skillet or frying pan over medium‑high heat until quite hot. Add half the chicken in a single layer (shake off excess marinade back into the bowl). Cook for 5–6 minutes per side, until browned and cooked through (internal temp ≥ 165 °F). Transfer cooked pieces to a serving plate.

Repeat with remaining chicken. Spoon off any excess garlic or bits in the pan to avoid burning, then cook the remaining chicken the same way.

Garnish and serve. Once all pieces are cooked, sprinkle the chopped parsley over the top. Serve hot.