1-Combine the marinade ingredients 1 large garlic clove, minced; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon ground cardamom; 1 teaspoon ground cayenne pepper; 2 teaspoons smoked paprika; 2 teaspoons salt; black pepper to taste; 2 tablespoons fresh lemon juice; and 3 tablespoons olive oil in a large ziplock bag.

2-Add the chicken 1 kg (2 lb) of boneless, skinless chicken thigh fillets to the bag, seal it while removing excess air, and massage to coat each piece thoroughly.

3-Marinate the chicken in the refrigerator for 12 to 24 hours; a minimum of 3 hours works if you’re in a rush.

4-Prepare the yogurt sauce by mixing 1 cup Greek yogurt, 1 clove garlic crushed, 1 teaspoon cumin, a squeeze of lemon juice, salt, and pepper to taste. Refrigerate for at least 20 minutes before serving.

5-Heat a large non-stick skillet over medium-high heat or preheat a BBQ grill.

6-Cook the chicken for 4 to 5 minutes on one side until nicely charred; turn and cook for 3 to 4 minutes on the other side.

7-Remove the chicken and let it rest covered loosely with foil for 5 minutes.

8-Slice the chicken and serve it with 4 to 5 Lebanese or pita breads or homemade soft flatbreads, sliced lettuce, tomato slices, finely sliced red onion, the yogurt sauce, and any optional extras like shredded cheese or hot sauce.

9-Assemble the wraps by spreading the yogurt sauce on the flatbread, adding sliced lettuce, tomato slices, sliced chicken, and rolling it up.