Combine all marinade ingredients with the chicken, mix well and refrigerate for at least an hour but ideally overnight. Fry your chicken on a hot pan, skewer and grill, or bake in oven at 230 degrees for 15-20 minutes.
Combine Greek yoghurt and self raising flour in a bowl and mix adding more flour where necessary. Flour hands and knead quickly on a lightly oiled surface. Split into four and roll out one at a time. Put breads on dry pan at high heat for 1 minute each side.
Mix the tomato, cucumber and red onion in a bowl. Add lemon juice and salt and refrigerate for 30 minutes. Add chopped coriander before serving.
Place chicken and salad on bread with sauce of your choice. I use garlic mayo and sriracha sauce.
