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Mix 1 sliced small red onion with 3 tablespoons lemon juice or rice vinegar and leave for at least 30 minutes, then drain.
Preheat the oven to gas 7, 220C, fan 200C. Zest and juice 1 lemon. Mix 100g yogurt with 2 crushed garlic cloves, ½ teaspoon cumin, 1 teaspon paprika, ½ teaspoon dried oregano, and ½ the lemon zest and juice in a bowl. Season with black pepper and toss in 450g mini chicken breast fillets.
Heat 1 tablespoon olive oil in a griddle pan over a medium to high heat. Push the chicken onto skewers and griddle for 15-18 minutes turning regularly, until cooked through, and remove.
Meanwhile, toss the drained pickled red onion with a sliced gem lettuce, 2 sliced baby cucumbers, 150g halved cherry tomatoes, and half a drained 290g jar of pitted Kalamata olives.
Mix 75g yogurt, 1 crushed garlic clove and the remaining lemon zest and juice. Season with black pepper.
Warm 4 flatbreads according to pack instructions, and top them with the salad, followed by the chicken skewers. Drizzle over the yogurt dressing, and sprinkle with ½ teaspoon paprika and ½ teaspoon dried oregano.
