Mix all the spices, ginger, garlic and lemon into the yogurt. Rub all over and inside the chicken. It’s quite messy but fun. This can be left in the fridge to marinate for a few hours or over night.
Heat a BBQ in the indirect method to around 180°c or your oven to 180°c. Place the chicken in and roast for 45 minutes – 1hr until the meat is easy pull off the bone and the internal temperature is over 75°c. It should be really golden and smelling amazing.
In a bowl add all the ingredients and mix. Start to kneed for a few mins until its comes together as a dough. We don’t need to develop the gluten as we are making flat breads, so 3-5mins is ample mixing.
Divide into 4 small balls. Heat the BBQ up to 220°c and put a pizza stone on it or heat your oven up.
With some extra flour, roll the balls into roundish thin disks, bake on the stone for 3mins until colouring up, place them over the hot coals for a few seconds to get those lovely blisters. Remove and use straight away.
Grate the cucumber, add the salt and squeeze out the excess moisture and .add the grated garlic, chopped mint and yogurt. Mix and season to taste. This can be make in advance.
Slice the cabbage thinly, great the beetroot, dice the onion, chop the chilli, I leave the seeds in. chop the parsley. Mix together with lemon juice and season well. It will reduce in size with the addition of salt and lemon, its best made fresh.
To assemble, shred the chicken into a bowl. Place some yogurt onto the base of a flat bread. Add some slaw and chicken, spoon some mango chutney on top and a few leaves of coriander, wrap up and eat with a bib.