In a bowl, whisk together yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, salt, and pepper. Chill for at least 10 minutes to allow flavors to develop.

In a large mixing bowl, combine ground chicken, chopped onion (moisture removed), remaining 2 minced garlic cloves, parsley, cumin, coriander, salt, and black pepper. Mix until the mixture becomes slightly sticky but do not overwork.

Shape the mixture into 10–12 kofta logs or oval patties. Chill for 10 minutes to help them firm up.

Preheat a grill or grill pan to medium-high heat and lightly oil the grates with olive oil.

Grill the kofta for 4–5 minutes per side, or until browned and the internal temperature reaches 165°F (74°C).

For a stovetop option, heat olive oil in a skillet over medium heat and sear the kofta for 4–5 minutes per side until cooked through.

Stir the remaining 1 tablespoon lemon juice into the yogurt sauce if you prefer extra tanginess.

Serve the Chicken Kofta with Creamy Garlic Yogurt Sauce spooned underneath or alongside. Garnish with extra parsley and lemon wedges.