In a medium bowl, whisk together the oil, red wine vinegar, honey, garlic, salt, pepper, lemon juice, yogurt, and oregano.
Place chicken in a gallon size sealable bag. Add marinade, seal and gently toss to coat. Refrigerate for 4-6 hours. Note: It is fine to marinate long if needed.
Preheat the grill for medium-high heat.
Grill chicken for 5-6 minutes per side, or until the chicken's internal temperature reaches 165° Fahrenheit (75° Celsius).
Remove from grill. Tent with foil and rest for 2-3 minutes.
To serve, slice thing and plate with pitas, red onion, olives, oregano, tomatoes, Greek yogurt, and feta cheese