1. In a large bowl, combine 1 cup yogurt, lemon juice, 4 minced garlic cloves, paprika, cumin, coriander, sumac, salt, pepper, and 3 tablespoons olive oil.

2. Add chicken pieces to the marinade, turn to coat completely, cover, and refrigerate for 20 minutes to 4 hours.

3. Remove chicken from refrigerator 15 minutes before cooking to bring to room temperature.

4. In a separate bowl, mix remaining 1 cup yogurt with heavy cream and set aside.

5. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering.

6. Remove chicken from marinade, shake off excess, and add to hot pan without crowding (work in batches if needed).

7. Sear chicken undisturbed for 4 minutes until golden brown, then flip and cook another 3-4 minutes until golden.

8. Remove chicken to a plate and tent with foil.

9. Reduce heat to medium and add butter to the same pan.

10. Add remaining 2 cloves minced garlic and sauté for 30 seconds until fragrant.

11. Sprinkle flour over the butter and garlic, whisking constantly for 1 minute.

12. Slowly pour in chicken stock while whisking to prevent lumps, scraping up any browned bits from the pan bottom.

13. Simmer for 3-4 minutes until slightly thickened and reduced by one-third.

14. Remove pan from heat and slowly whisk in the yogurt-cream mixture off-heat to prevent curdling.

15. Return to low heat and gently simmer for 2 minutes, stirring constantly, never letting it boil.

16. Nestle chicken pieces back into the sauce and simmer gently for 5-7 minutes until chicken reaches 165°F internal temperature.

17. Stir in fresh dill, mint, and Aleppo pepper in the last minute of cooking.

18. Turn off heat and let rest for 3-5 minutes before serving.

19. Garnish with additional fresh herbs and a sprinkle of flaky sea salt.