In a large mixing bowl, combine the yogurt, lemon juice, grated garlic, olive oil, and salt to create a flavorful marinade for the Lebanese Lemon Garlic Chicken. Add the chicken tenderloin, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours, allowing the chicken to absorb the vibrant flavors.

While the chicken is marinating, prepare the creamy yogurt sauce. In a microwave-safe bowl, mix together the yogurt, tahini, and any remaining garlic and lemon juice. Let the sauce sit at room temperature for at least 1 hour to meld the flavors, creating a rich accompaniment for your Lebanese Lemon Garlic Chicken.

When ready to cook, remove the chicken tenderloin from the marinade and gently shake off any excess. Heat a non-stick skillet over high heat and add a splash of olive oil. Once the oil shimmers, carefully place the chicken in the skillet, cooking in batches for about 1.5 to 2 minutes on each side until they are golden brown and cooked through.

As the chicken rests after cooking, it's time to warm the yogurt sauce. Microwave the bowl of sauce for about 40 seconds until it's warm but not bubbling. Remove from the microwave and whisk until smooth, ensuring a velvety texture that's perfect for drizzling over your Lebanese Lemon Garlic Chicken.

To serve, spread half of the warm yogurt sauce on a large plate. Arrange the juicy golden chicken tenderloins on top and drizzle the remaining sauce over them. Garnish with a sprinkle of fresh parsley and a light drizzle of olive oil for an extra touch. Serve with Lebanese bread for scooping and enjoy a beautiful, flavorful dining experience.