Cut the chicken breast in half.
In a bowl, mix the chicken with Greek yogurt, oregano, paprika, turmeric, and Greek garlic spice. Let marinate in the fridge for an hour.
Prepare the salad by chopping the cucumber, red onion, cherry tomatoes, and dill. Place them into a bowl.
Dress the salad with squeezed lemon juice, olive oil, salt, and kalamata olives. Toss to combine and set in the fridge.
Drain the chickpeas and season them with your choice of spices and a drizzle of olive oil. Pan fry until crispy.
Pan fry the marinated chicken in a skillet until fully cooked.
Toast the flatbread in a pan with a splash of olive oil.
Assemble the bowl: spread hummus on a plate, then add the cooked chickpeas, a dollop of tzatziki, the fresh salad, and the cooked chicken. Serve with the toasted flatbread.
Cook it hands-free.
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