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In a large bowl, combine 2 tbsp Greek yoghurt, 1 tbsp olive oil, 1 tbsp mixed herbs, 3 minced garlic cloves and juice of ¼ lemon. Season well.
Add the chicken and rub the marinade into the meat using your hands. Cover and marinate in the fridge for at least 2 hours.
Preheat your air fryer to 200°C. Cut the tip off the other half of the lemon and place on a piece of parchment.
Lay the chicken thighs one over the other on top of the lemon to form a stack. Air fry for 25-35 minutes until cooked through, swapping the chicken around if the top piece is getting dark.
Meanwhile, drain excess liquid from the grated cucumber using a tea towel.
Add the drained cucumber to a bowl with the remaining yoghurt, remaining garlic, ½ lemon juice & zest, cayenne pepper, half the mint and another tbsp olive oil. Season with salt to taste.
Combine the diced cucumber, feta, kalamata olives, red onion, celery, green pepper and cherry tomatoes in a separate bowl with the remaining mixed herbs & mint and another drizzle of olive oil to form your salad.
Divide the tzatziki and salad between your meal prep containers. Slice the cooked chicken and add on top.
When ready to serve, add another squeeze of lemon juice and heat up your flatbreads.