In a mixing bowl, combine olive oil, minced garlic, lemon juice, paprika, oregano, and chili flakes. Add salt and pepper to taste and whisk until blended.

Place chicken pieces in a resealable plastic bag or shallow dish. Pour marinade over, ensuring thorough coating. Seal or cover and refrigerate for at least 2 hours, preferably overnight.

Preheat grill or oven to 400°F (200°C). Ensure cooking surface is heated for optimal grilling.

Remove marinated chicken from the refrigerator and let sit for 15 minutes. Grill for 30-35 minutes or roast for 40-45 minutes, turning occasionally, until internal temperature reaches 165°F (75°C).

Allow chicken to rest for 5 minutes before serving. Garnish with fresh herbs and lemon wedges.