In the food processor add onion, garlic and red bell pepper. Pulse twice.
Add mayonnaise, tomato paste lemon zest, orange zest and yogurt then pulse until combined.
In a deep bowl, pour lemon juice, orange juice, vinegar, olive oil and all the spices crumble bay leaves on top and mix.
Add the ingredients in the food processor and mix well.
Add thighs and toss to coat well.
Refrigerate for at least 6 hours or better overnight.
Preheat oven to 430F.
Divide chicken into two equal piles.
Fold one piece of chicken in half and thread it into two metal skewers. Repeat with the remaining chicken until you are done with one pile. Note1
Repeat with the second pile of chicken.
Choose a pan that is smaller than the skewers but can contain the drippings from the chicken while being cooked. Line with tin foil.
Arrange the metal skewers over the pan as shown above.
Place chicken skin over the skewers to cover chicken.
Bake in the oven for about 40 minutes.
Remove skin and brown the chicken for about 10 minutes each side.
Remove pan from oven, cover with foil, make a vent and let it set for 5-10 minutes.
Remove skewers and cut chicken into thin slices. Note2
In a small bowl. mix the sauce ingredients well
Serve with rice or as a wrap with white sauce, cucumber slices, thinly sliced ice berg lettuce, pickles, onion rings, hummus and much more.