Step 1

In a large bowl, combine all the ingredients for the marinade and mix until well blended.

Step 2

Add the chicken thigh fillets and mix to coat completely. Cover bowl with plastic wrap and marinate for at least 1 hour or place in the fridge overnight.

Step 3

Make the yogurt-garlic sauce by simply mixing all the ingredients in a bowl. You can divide the sauce and add some sriracha to one part so you have two options. Cover and refrigerate until ready to use. You can also transfer sauce in a squeeze bottle for ease of use.

Step 4

Grill the chicken thighs using a griddle pan or over charcoal. Grill the first side for 4 to 5 minutes until nicely charred, then turn and grill for another for 3 to 4 minutes or until charring is even.

Step 5

For oven grilling: Preheat the oven to 425°F. Arrange the marinated chicken on a baking sheet pan lined with parchment paper. Roast for 30 minutes at 220°C/425°F. Move the pan to the top rack and broil very briefly until a little charred. Remove from the oven.

Step 6

Transfer grilled chicken into a deep serving dish with a cover or use a plate. Let it rest for 5 minutes before slicing. Slice the chicken into strips and place them back into the dish.

Step 7

Serve alongside the pita bread or tortilla wrap, sliced lettuce, tomatoes, onions and yogurt-garlic dip.

Step 8

To make a wrap, lay a pita bread or tortilla on a plate lined with parchment paper or foil. Top it with chicken, lettuce, tomatoes, and onions. Drizzle some yogurt-garlic sauce on top then fold to and wrap.