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In a large bowl, combine the Greek yogurt, olive oil, lemon juice, ketchup, minced garlic, kosher salt, black pepper, Aleppo red pepper flakes, paprika, cumin, and cinnamon. Mix until well combined.
Add the chicken thighs to the bowl and toss until well coated with the marinade. Cover and refrigerate for at least 2 hours or overnight.
Preheat the grill to medium-high heat.
Thread the chicken thighs onto metal skewers, ensuring they are evenly distributed.
Grill the kebabs for about 8-10 minutes per side, or until the chicken is cooked through and slightly charred.
Remove the kebabs from the grill and let them rest for a few minutes. Serve hot.