Finely grate the English cucumber into a piece of cheese cloth or thin dish towel sitting in a colander over a bowl. Add a dash of salt to the cucumber to help sweat out the excess moisture from the cucumber. Let sit for 10 minutes.

Meanwhile, put 4 Tbsp of water into a small bowl. Add onion, garlic, and dill. Let sit while mixing other ingredients.

In a small mixing bowl (or glass bowl with lid), add yogurt, sour cream, olive oil and lemon juice. Whisk together. Add water with spices. Squeeze out remaining moisture from cucumber then add to yogurt mixture. Whisk to combine.

Refrigerate for at least 15 minutes to let the flavors marry together.

Cover and store any leftovers in the fridge for up to one week.

Combine oil, lemon juice and spices into a bowl. Add chicken and let marinate for at least 1 hour in the fridge.

When ready to cook, put the chicken into a skillet on medium high heat. Stir occasionally to ensure even cooking. Once chicken is browned and cooked through, remove from heat and serve immediately.

Refrigerate any leftovers for up to 7 days.