Put the chicken breasts in a bowl and add half the grated garlic, the finely grated zest of one lemon, a teaspoon of dried oregano, all the paprika and a good glug of olive oil, season generously and toss to coat.

Put a medium frying pan on a medium heat, drizzle in a little olive oil, then lay in the chicken breasts and scrape any remaining marinade from the bowl on to the meat.

Cook for about eight minutes, until the underside is charred, then flip and cook for a further six to eight minutes, until that side's also charred and the meat is cooked through.

Transfer to a plate to rest.

While the chicken is cooking, heat the oven to 200C (180C fan)/390F/gas mark 6, tear the pittas into bite-sized pieces and put in a bowl.

Add half a teaspoon of dried oregano, season well and drizzle with olive oil.

Toss to coat, then spread out on a small oven tray and bake for eight to 10 minutes, until golden.

Remove and leave to cool.

Put the sliced red onion and cucumber in a large serving bowl, squeeze over the juice of one lemon, season well, then toss to combine.

Make a yoghurt dressing by whisking the yoghurt with the juice of the remaining half-lemon, the remaining grated garlic, two tablespoons of extra-virgin olive oil and some seasoning.

Toss the shredded lettuce and black olives through the onions and cucumbers, then pile the slightly cooled pitta chips to one side.

Slice the chicken breast and pile the charred meat next to the pitta.

Spoon over the garlicky dressing, scatter with the shredded mint and the remaining half-teaspoon of dried oregano, toss again and serve immediately.