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Export 14 ingredients for grocery delivery
Step 1
Prepare a grill to medium-high heat and brush grates with oil.
Step 2
In a small bowl, add all the spices and carefully whisk to thoroughly combine. Place chicken breasts between sheets of plastic wrap and pound with a meat mallet until even in thickness. Coat chicken with a thick layer of the harissa seasoning mix, then place on the grill, evenly spaced, and cook for 4 minutes per side, or until a meat thermometer registers 165 degrees. Remove from the grill, wrap in foil, and let rest.
Step 3
While the chicken rests, place the onions and peaches on the grill and let cook until they lightly caramelize, around 5-10 minutes. Remove from grill and slice into thin strips.
Step 4
In a small bowl, combine the yogurt, cumin, cinnamon, and pinch of salt. Slowly stir in water, 1 teaspoon at a time, until yogurt can be drizzled. Adjust seasoning as needed and set aside.
Step 5
To prepare the tacos, slice the chicken into thin strips and distribute between the 12 torn naan flatbreads. Add a few slices of peaches and onion, then sprinkle with romaine lettuce and feta cheese. Drizzle with yogurt sauce and enjoy!
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