To a large bowl, add all of your marinade ingredients and whisk together until combined. Transfer in those chicken pieces and toss to coat all. Cover and refrigerate for 1-2 hours.
Take your meat out of the fridge 30 minutes prior to baking it.
Preheat your oven to 400°F. Spray a slotted pan with olive oil.
Mix together all of your dredge ingredients in a shallow rimmed plate. Grab your chicken pieces, remove any excess yogurt from them and then dredge them front and back in the parm mixture, pressing gently down to adhere to the skin side tops. Transfer to your baking pan and spray tops with olive oil. Bake for 40-45 minutes or until the chickens internal temperature reads over 165°F.