In a shallow bowl, mix all of the Chicken Shawarma ingredients together until formed into a well combined paste. Completely coat the chicken and allow to marinade for two hours or overnight, if time allows. (The longer the chicken is marinading, the better and more intense the flavour).
When ready to cook, heat a cast iron pan or grill pan (or bbq grill plate), to medium-high heat. Add a small amount of oil, and grill or sear the chicken on both sides until cooked through and slightly charred around the edges.
While the chicken is cooking, prepare flatbreads: heat a larger pan over low-medium heat and warm flatbreads until golden on each side and warmed through. Arrange onto serving plate.
Top the flatbreads with the salad ingredients and ightly toss salad.
Prepare garlic yoghurt sauce: Mix the yogurt together with the garlic, lemon juice and salt to season.
Once chicken is cooked, slice and place on salad. Drizzle salad with the garlic sauce and serve.