|1 kg||chicken breasts|
|1 tsp||garlic powder|
|1 tsp||ground turmeric|
|1 tbsp||ground coriander|
|1 tbsp||ground cumin|
|½ tsp||ground cardamom|
|½ tsp||cayenne pepper|
|2 tsp||smoked paprika powder|
|3 tbsp||vegetable oil|
|2 tbsp||lemon juice|
|1 head||iceberg lettuce|
|100 g||jarred black olives|
|pickled chilli peppers (optional)|
Slice breast chicken into strips. Place garlic powder, cloves, ground coriander, ground turmeric, ground cumin, ground cardamom, cayenne pepper, smoked paprika powder, and salt in a bowl. Stir well. Add chicken breast and oil to spice mix and toss together until fully coated. For best results, place in a resealable freezer bag and let marinate in the fridge for a minimum of approx. 3 hr. or overnight.
Preheat oven to 220°C/430°F. Transfer the marinated chicken to a baking sheet and bake for approx. 15 min. Once cooked, remove chicken from the oven and let rest briefly.
In the meantime, peel mango and chop roughly. Transfer to a food processor, add tahini and lemon juice, and blend into a smooth paste. Add yogurt and pulse until fully incorporated. Set aside.
Slice flatbread into wedges and toast in a grill pan over medium-high heat.
For the salad, thinly slice the cucumber, tomatoes, red onion, iceberg lettuce, and pickled chilis, if using. Halve olives. To assemble, spread mango-yogurt sauce onto the lightly toasted flatbread, fill with desired salad ingredients, and chicken strips. Enjoy!