Preheat the oven to 200'C.
Peel the garlic cloves and roughly chop.
Roughly dice the green chillies.
Zest the lemon.
Add the smoked paprika, olive oil, garlic and lemon zest. Blitz all of these ingredients together in the food processor until you have a rough paste. Add more olive oil if needed.Spread this marinade all over the chicken.
Roast the thighs in the oven for 20 minutes until cooked through.
Preheat a large frying pan and gently warm through the pitta breads.
Using a serrated knife, cut the pitta bread in half across and use the tip of the knife to hollow the two halves into pockets.
Wash all of the ingredients for the salad in cold water.
Shred the red cabbage finely with a mandolin and season with salt to soften the cabbage.
Finely slice the spring onion.
Finely slice the green chilli.
For the yogurt: Pick and shred the mint leaves.
Mix the mint with the yogurt and season with salt.
Once the chicken is cooked, allow it to cool and then cut it into thin slices.
And return to the pan, squeezing over the lemon juice.
Take a Pitta pocket and smear on a generous amount of the yogurt dip, top with the chicken and finish with the cabbage and spring onion. Serve immediately.
«The longer you leave the chicken to marinade the more flavour it will have, overnight is best. Try cooking it on a BBQ when you can.»