Step 2

Combine all yoghurt sauce ingredients (Greek yogurt, garlic, cumin, lemon juice) in a bowl and mix well. Cover and refrigerate until needed — it keeps for up to 3 days.

Step 3

Heat a grill, barbecue or large heavy-based pan to medium-high. Cook the chicken for 4–5 minutes on the first side until nicely charred, then flip and cook the other side for 3–4 minutes.

Step 4

Remove from the grill and cover loosely with foil. Rest for 5 minutes, then slice.

Step 5

Pile sliced chicken onto a platter alongside flatbreads, salad and the yoghurt sauce. Or, to make wraps, smear a flatbread with yoghurt sauce, top with lettuce, tomato and chicken and roll up.