Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

The heart of this recipe is the adobado marinade. Olive oil keeps the chicken thighs ... as a warm tortilla stuffed with your choice of meat, be it chicken adobado, chorizo, carne asada, or al pastor.