in blender add garlic onion cilantro and pulse until onion is finely chopped

add yogurt lime zest juice chili powder and salt and process until smooth

transfer to bowl and stir in remaining yogurt

divide chicken into two gallon bags. pour in the marinade and seal the bags. refridgerate for at least 2 and up to 8 hrs

preheat oven to 400. line two large baking sheets with aluminum foil and lightly oil the foil

remove chicken from marinade. arrange on baking sheet

bake for 20 minutes. turn chicken and switch the positions of baking sheets from top to bottom

cook until chicken is no longer pink