700 g boneless, skinless chicken thighs, sliced into thin strips
2 tbsp olive oil
2 tsp smoked paprika
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
Juice of ½ lemon
200 g Greek yoghurt
1 garlic clove, finely grated
1 tbsp lemon juice
3 tbsp honey
½–1 tsp chilli flakes (adjust to taste)
Pinch of salt
4 flatbreads or large pittas
½ red onion, thinly sliced
Handful of shredded lettuce
1–2 tomatoes, chopped (or diced cucumber)
Fresh parsley or coriander (optional)
Directions
In a bowl, mix the olive oil, smoked paprika, cumin, coriander, turmeric, garlic powder, 1 tsp salt, black pepper, and the juice of ½ lemon. Add the sliced chicken and toss until evenly coated.
In a small bowl, mix the Greek yoghurt, grated garlic, 1 tbsp lemon juice, and a pinch of salt until smooth.
In another bowl, stir the honey, chilli flakes, and a pinch of salt together to make the chilli honey.
Preheat the Blackstone griddle to medium-high heat.
Add a small drizzle of oil to the griddle and spread the chicken out in a single layer. Cook for about 2 minutes without moving so it can brown.
Flip the chicken and cook for another 4–5 minutes, until fully cooked and lightly crispy.
Push the chicken into a pile and press it against the hot griddle for 30–45 seconds to create extra crispy edges.
Move the chicken to a cooler area of the griddle and place the flatbreads directly on the surface. Toast for 20–30 seconds per side until warmed through.
Spread the garlic yoghurt over each flatbread, then add a generous portion of chicken, followed by lettuce, red onion, and tomatoes.
Drizzle with chilli honey, fold the flatbreads, and serve immediately.
