Cut each chicken thigh into 4 short, strip style pieces and set aside. Cut lemon into wedges.
In a large bowl, combine all the spices and salt. Stir in the yogurt and squeeze 1-2 lemon wedges (approx. 2 tsp lemon juice) to create the marinade. Place the cut chicken strips into the marinade; coat all the chicken pieces evenly; cover and chill in the fridge at least 2 hours or preferably overnight.
Take the chicken out from the fridge, 30 minutes before frying. Heat the oven to the lowest temperature to keep the chicken warm while cooking the rest.
Make the herb batter by mixing all the batter ingredients in a large bowl. Salt is optional as the marinade chicken is already seasoned.
Working in batches to avoid crowding, pick out a few chicken pieces at a time, from the marinade, and cover the pieces in flour.
Heat the oil in a deep skillet/frying pan over a medium heat. Drop a pea-size amount of marinade to test temperature; oil should bubble vigorously.
Place the floured chicken batch in batter and fry until golden brown on both sides, about 5 minutes a side. Use a slotted spoon to remove the chicken from the oil and drain as much as possible. Lay on baking tray and keep warm in pre-heated oven. Continue until all the chicken is cooked in batches.
Serve immediately with wedges of lemon.