Whisk together the olive oil, minced garlic, lemon juice, paprika, dried oregano, chili flakes, salt, and pepper in a medium mixing bowl until well combined.

Place the chicken pieces in a large resealable plastic bag and pour the marinade over, ensuring each piece is coated.

Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours, or overnight for deeper flavor.

Preheat your grill or oven to medium-high heat, around 400°F (200°C) for optimal cooking.

Remove the chicken from the marinade, allowing excess to drip off and place on the grill or in a roasting pan.

Grill or roast for 25-30 minutes, turning occasionally, until charred and the internal temperature reaches at least 165°F (75°C).

Transfer the cooked chicken to a serving platter and let it rest for 5-10 minutes before serving.