• Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
• Wash and dry all produce.
• Peel, then mince or grate garlic.
• Finely chop cilantro.

• Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
• Cut tomato into 1/2-inch pieces.
• Peel, then cut shallot into 1/4-inch pieces.
• In a medium bowl, combine half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) garlic, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
• Add cucumbers, tomatoes, shallots and half the cilantro. Season with salt and pepper, then toss to combine.

• In a small non-stick pan or microwaveable bowl, melt 1 tbsp (2 tbsp) butter. Add remaining garlic and season with salt and pepper, then stir to combine.
• Brush garlic butter over flatbreads. Stack flatbreads, buttered sides together, then wrap in foil.

• Pat chicken dry with paper towels.
• To bowl with marinade, add chicken, then toss to coat.
• Add chicken to the grill. Close lid and grill 6-8 min per side, flipping once, until cooked through.**
• Transfer to a plate.
• Halfway through grilling chicken, place flatbreads on the other side of the grill. Close lid and grill 1-2 min per side, flipping once, until flatbreads are heated through.

• Thinly slice chicken.
• Divide flatbreads between plates and spread half the yogurt sauce on the base.
• Divide chicken between flatbreads, then drizzle with remaining yogurt sauce and sprinkle with remaining cilantro.
• Serve salad on the side.

If you've opted to get chicken breasts, season in the same way the recipe instructs you to season chicken thighs. Increase grill time to 6-7 min per side.**