Pat dry chicken with paper towels and blase in a large bowl or resealable plastic bag.
To a food processor or blender, add the yogurt, chopped garlic, preserved lemons, olive oil, spices and mint leaves and blend until well combined and no large chunks of lemon or herbs are left over.
Add marinade to chicken, making sure all of the meat is coated well and marinate for at least 20 minutes or up to 8 hours in the fridge.
Once you're ready cook, heat a skillet or grill pan over medium heat and drizzle a teaspoon of olive oil in the pan. Remove chicken from marinade, allowing any excess to drip off and cook chicken on first side until browned, for about 4-5 minutes. Don't move the chicken while it cooks so it can develop good color.
Then flip the chicken and cook on the other side for 3-4 minutes and until there is nice charred color.
When done, remove from pan and let rest for a few minutes. Slice chicken on a diagonal and serve with lettuce leaves and other toppings.