First, thin out the chicken breast (s) with a knife so it cooks more evenly and quickly. You can either butterfly it into one thinner piece, or slice it horizontally into two thinner pieces.

Once thinned out, add a sprinkle of salt to both sides of each piece (optionally you can let this rest in the fridge overnight to dry brine).

Mix together all of the remaining spices in a small bowl. Now you are ready to black the chicken: liberally sprinkle the spice mix over all sides of the chicken. Don’t hold back here — you want full coverage on the meat.

Set a frying pan over medium-high heat with a drizzle of oil. If you have a surface thermometer, the ideal pan temp is about 385°F/196°C when you drop in the chicken.

The goal is to blacken this spice mix onto the chicken into a crust. Sear until you are right on the edge of the crust being burnt, but it’s actually not. It should be very dark. Flip the chicken over, add a bit more oil to the pan, and sear the other side.

• Many recipes sear and then throw the whole pan in the oven, but if your breast was thinned out you should be able to cook it through in the pan without burning the seasoning.

Pull the chicken breast off when it hits 155°F/68°C so it doesn’t dry out. Let it rest before slicing up to maintain moisture, during which you can mix the sauce.

Mix together all yogurt sauce components in a bowl. Thin the sauce out with a splash of water until your desired consistency is reached. Taste and adjust with more lemon juice or spices if needed.

Slice the cooked chicken. Add a portion to a tortilla with a spoonful of the sauce, pickled onions, lettuce, and tomatoes. Wrap up tightly and slice into two pieces. Repeat with remaining ingredients.

Enjoy immediately or wrap in foil to store in the fridge.