• 4 large boneless chicken breasts cut lengthwise into 11/2-inch-wide strips
• 1 cup Greek yogurt
• ½ cup extra virgin Greek olive oil
• 2 generous tablespoons Dijon or other mustard
• 1 teaspoon cayenne or less, to taste
• 1 scant teaspoon cumin powder
• 1 tablespoon dried Greek savory
• 2 tablespoons Petimezi grape molasses
• ½ cup fresh strained orange juice
• Sea salt and black pepper to taste

For the Avocado Tzatziki

• 2 cups Greek yogurt
• 1 seedless cucumber preferably organic, seeded and unpeeled, cut into a fine dice
• 1 firm ripe avocado, peeled and diced
• 3 garlic cloves minced
• 2 teaspoons fresh strained lemon juice
• Salt to taste
• A few drops of hot sauce to taste
• 1 tablespoon extra virgin Greek olive oil or more, as desired