Add the chicken to the marinade, cover, and refrigerate from 2 to 12 hours.

For stovetop: Heat 2 tablespoons oil in a pan on medium-high. Add the chicken, toss, and cook until cooked through.

Serve hot with pita or naan.

In the bowl of a stand mixer, stir together the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble.

Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes.

The dough will be sticky. Dust your cleaned countertop lightly with flour and pour the dough onto the counter. Knead the dough into a ball using your hands. Oil the bowl (that you mixed the dough in), then add the ball of dough back into the bowl. Cover the bowl with plastic wrap and let sit in a warm place (like your microwave or oven) for 1 hour, or until doubled in size. (If you don't want to use it right away after it has been proofed place it in the fridge. When you're ready to use it, sit it out to come to room temperature then proceed with the recipe.)

Divide the dough into 16 equal balls when you're ready to cook it. Using a rolling pin, roll each piece of dough into a large circle or oval until it's about 1/4-inch thick. Repeat with the remaining balls of dough.

To cook, heat a large cast-iron skillet over medium-high heat. (It needs to be really hot.) Brush both sides of the naan with half of the melted butter. Drizzle the skillet with a teaspoon of olive oil and smear it evenly over the pan. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute. Bubbles will pop up on the top side, that's a good thing! Flip it and cook it uncovered this time for another 1-2 minutes until toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan dough. Keep them wrapped in a towel or cover them and place them in the oven while you work. You definitely want to keep them warm.

To make the garlic herb butter. (This step is optional if you're making naan for gyros you may want to skip this step.) Melt the remaining half of the butter with the garlic over low heat. Once melted remove the pan from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve.

These are best served hot off the skillet. If you have leftovers store them in an airtight container or ziptop bag for up to 3-4 days. Reheat in a skillet or oven. (They can be frozen for 2 months.)