In a medium-sized bowl, combine the olive oil, Greek yogurt, minced garlic, lemon juice, oregano, honey, chopped fresh parsley, salt, and freshly ground black pepper, and mix them well to create the marinade.

Take your chicken breasts and place them in a large zip-top plastic bag.. Pour the prepared marinade over the chicken, making sure that each breast is well-coated with the mixture.

Seal the plastic bag, pressing out any extra air. Place it in the refrigerator, and let the chicken marinate for at least 1 hour to allow the flavors to meld and the aroma to deepen. For best results, marinate the chicken for up to 8 hours.

Once your chicken is marinated, preheat your grill to medium-high heat. While the grill is heating up, remove the chicken from the marinade, shaking off any excess liquid. Discard the remaining marinade.

Grease your grill grates lightly with vegetable oil, using a paper towel, to prevent the chicken from sticking. Place the marinated chicken breasts on the grill, and cook for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C), and the chicken juices run clear.

As soon as the chicken is grilled to perfection, transfer it to a clean plate and cover it with aluminum foil. Allow the chicken to rest for 5 minutes to redistribute the juices and ensure tenderness.

Garnish with an additional sprinkle of fresh parsley and/or lemon wedges, if desired.