Preheat oven to 475°F.
Mix together Cal & Gary’s BBQ sauce with garlic. Now rub all over the flattened chicken.
Place chicken skin side up onto a rack on top of a baking pan. Put the chicken in the oven and roast for 35-40 minutes until thigh reaches 165°F.
While chicken is roasting, place the cucumber coins into a bowl and salt liberally. This is to draw out the extra water. Set aside for at least 5 minutes.
As the cucumber is macerating, combine the yogurt, mayonnaise, vinegar, dill and chives.
Drain out the water from the cucumbers and toss with the dill dressing. Adjust with salt and pepper.
Remove the chicken from the oven and enjoy with the cool cucumber salad.