Prepare the Chicken

1. In a large bowl, mix together the yoghurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, lemon juice, and salt.
2. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. If you have time, cover and refrigerate for at least 2 hours or overnight for the best flavour. However, if you're short on time, proceed directly to cooking.
3. Preheat your oven to 200°C. Thread the marinated chicken onto skewers and place them on a baking sheet.
4. Bake the chicken for about 20-25 minutes, or until fully cooked, juices run clear and nicely charred. Let the chicken rest for a few minutes.

Make the Tzatziki

1. In a bowl, combine the Greek yoghurt, grated cucumber, minced garlic, olive oil, chopped coriander, and lemon juice.
2. Season with salt and black pepper to taste.
3. Mix well and refrigerate until ready to serve.

Prepare the Quick Pickled Onions

1. Thinly slice the red onion and place the slices in a clean jar or bowl.
2. In a separate bowl or measuring cup, combine the white vinegar, water, sugar, and salt. Stir until the sugar and salt are fully dissolved.
3. Pour the pickling solution over the sliced onions, ensuring they are fully submerged.
4. Let the onions sit at room temperature for about 30 minutes to an hour to allow the flavours to meld. Afterward, cover and refrigerate until ready to use.

Prepare the Yoghurt Flatbread

1. In a mixing bowl, combine the flour, baking powder, and salt.
2. Add the yoghurt and olive oil, and mix until a soft dough forms.
3. Turn the dough onto a lightly floured surface and knead it for a few minutes until smooth.
4. Divide the dough into 4 equal portions and roll each portion into a thin circle.
5. Heat a skillet or griddle over medium heat.
6. Cook each flatbread for about 1-2 minutes per side, or until lightly golden and puffed up.

Serve

1. Remove skewers, add chicken from two skewers to one flatbread, roll up the flatbread with the chicken and garnishes inside & ENJOY!