Preheat oven to 425°F.

Whisk together yogurt, mustard, garlic, 2 tsp salt and 1/2 tsp black pepper. Add chicken pieces and coat in marinade. Cover bowl and refrigerate for at least 30 minutes, up to 12 hours.

Line a rimmed baking sheet with foil. Place a wire rack on top of baking sheet and lightly coat with nonstick cooking spray.

Place flour, paprika, thyme, baking powder, remaining 1 tsp salt and 1/2 tsp black pepper in a large plastic bag. Remove chicken from marinade, shake off excess and place in flour mixture. Shake to coat, shake off excess coating and place on prepared rack. Repeat with remaining chicken. Discard remaining marinade and seasoned coating.

Lightly coat chicken with cooking spray and bake until golden brown amd a digital thermometer reads 160°F, about 50-60 minutes.