To make the chicken: Mix the yogurt, olive oil, curry powder, crushed garlic, and 1 tsp of salt together in a large bowl until evenly combine. Add the chicken breasts and rub the curry marinade all over them to fully coat. Cover the bowl and refrigerate for at least 2 hours, and up to overnight.

To make the crepes: Whisk together the chickpea flour, cumin seeds, turmeric, and salt. Add the water ½ cup at a time, whisking until as smooth as possible between batches. Resulting batter should be runny but not watery. Add the egg and whisk to blend with the batter. Cover the batter bowl and let rest for at least 30 minutes, and ideally 1 hour.

To make the salsa: Mix together all salsa ingredients in a medium bowl. Taste and adjust seasoning (lime juice, salt, jalapeno, and herbs) to your taste.

When you are ready to eat: Fire up your grill and preheat. Grill the chicken for 6-8 minutes on each side, until cooked all the way through with no pink left in the middle (grilling time may vary significantly depending on the temperature of your grill and the thickness of your chicken – always check that they are cooked in the middle before serving!). Set cooked chicken aside.

Heat 2 tsp of vegetable oil over medium heat in a large frying pan. Once hot, add half a cup of the crepe batter and quickly swirl the pan to allow the batter to run into a large circle. Cook crepes for 30-60 seconds on each side, until golden brown and bubbly, then flip. Stack cooked crepes on a serving platter.

Slice cooked chicken and serve over the warm crepes alongside the mango salsa. Serve as soon as possible after cooking, although leftover crepes can be wrapped in tinfoil and stored in the fridge if necessary.