1-First, mix all the marinade ingredients together in a large ziplock bag: the minced garlic, ground coriander, ground cumin, ground cardamom, cayenne pepper, smoked paprika, salt, black pepper, fresh lemon juice, and olive oil. Add the chicken, seal the bag, and massage it to coat evenly. Let it marinate in the fridge for 12 to 24 hours, or at least 3 hours if you’re in a rush.

2-Next, for the yogurt sauce, combine the Greek yogurt, crushed garlic, cumin, a squeeze of lemon juice, and salt and pepper to taste in a bowl. Pop it in the fridge for at least 20 minutes to let the flavors meld.

3-Now, heat a large non-stick skillet over medium-high heat or fire up a BBQ grill and oil the surface lightly. Cook the marinated chicken for 4-5 minutes on one side until it’s nicely charred, then flip and cook for another 3-4 minutes until fully done.

4-After cooking, remove the chicken and let it rest, covered loosely, for 3-5 minutes. This helps keep it juicy. Finally, slice the chicken and serve it with flatbreads, sliced lettuce, tomato slices, finely sliced red onion, the yogurt sauce, and optional shredded cheese or hot sauce. Assemble your wraps and enjoy the vibrant flavors.