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Mix all the marinade ingredients in a large bowl.
Add the chicken pieces, mix well to coat, then cover and refrigerate for at least an hour.
Meanwhile, blitz all the ingredients for the chutney except the yoghurt in a food processor, until roughly chopped.
Add the yoghurt and quickly blitz again to a smooth sauce.
Taste and adjust the salt as needed, and set aside.
When you’re ready to cook, put a griddle pan on a high heat.
Thread the chicken pieces on to four skewers, then cook on a very high heat for three minutes on each side, until cooked through.
To check, cut into a piece of chicken: if need be, cook the skewers for another minute on each side.
If you don’t have skewers, cook the chicken in a single layer in a searingly hot frying pan for the same amount of time, flipping the pieces over as required – this is a bit more fiddly than turning skewers, though.
Leave the cooked chicken to rest for three or four minutes, then serve hot with the chutney alongside, or wrap in flatbreads with shredded lettuce, if you wish.