Spiced Yoghurt Chicken Bowl with Flatbread and Salad

• 200 g Greek yogurt
• 2 cloves Garlic
• 1 medium Lemon
• 1 tsp Ground cumin
• 1 ½ tsp Sweet paprika
• ½ tsp Black pepper
• 1 tsp Fine sea salt
• 350 g Chicken thighs, boneless, skinless
• 1 tbsp Olive oil
• 2 pieces Pita bread
• ½ medium Cucumber
• 200 g Cherry tomatoes
• ½ medium Red onion
• 10 g Fresh mint

1. In a bowl, mix most of the yogurt with the garlic, zest and juice of the lemon, ground cumin, sweet paprika, black pepper and fine sea salt. Reserve the remaining yogurt for drizzling at the end.
2. Add the chicken thighs to the spiced yogurt and turn to coat well. Cover and marinate for 15 minutes at room temperature while you prep the salad.
3. Cut the cucumber into small chunks, halve the cherry tomatoes, and thinly slice the red onion. Roughly tear the mint leaves.
4. Heat the olive oil in a large frying pan over a medium-high heat. Lift the chicken from the marinade, letting excess drip back into the bowl, then cook for 4 to 6 minutes per side until nicely browned and cooked through.
5. Warm the pita bread in a dry pan or directly over a low flame for 30 to 60 seconds per side, then tear into bite-sized pieces. Divide the pita between two bowls and top with the cucumber, cherry tomatoes and red onion.
6. Slice the chicken and pile it over the bowls. Drizzle with the reserved yogurt, scatter over the fresh mint, and finish with a squeeze of any remaining lemon juice if you like.

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