Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.
Add oregano to remaining yogurt mixture, stirring to combine. Transfer to resealable plastic bag; add chicken. Seal bag; massage to completely coat chicken with marinade. Set aside in refrigerator ...
Mix together the harissa, yogurt, and wine ... To cook the chicken: Fire up your grill! Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill ...