Cut the chicken into 1 inch cubes.
Put one garlic clove to the side with its skin still on - this will be used in the tzatziki. Peel and finely chop the other clove.
Pick the thyme leaves.
Mix the chicken in a bowl with 50 ml olive oil, the piment d`espelette, a pinch of salt, the chopped garlic and the thyme leaves.
Leave in the fridge for 15 minutes.
Place the chicken on bamboo skewers.
Heat a pan and add a drizzle of olive oil. Pan-fry the chicken over a medium heat for 8-10 minutes, turning every now and then.
Cut the aubergine into 1 cm cubes.
Peel the red onion and dice finely.
Heat a large pan, add a drizzle of olive oil and sweat the onion with a pinch of salt.
Once the onion is transparent add the remaining garlic clove and the bay leaf.
Add the aubergine and a glass of water then season with salt.
Cook for about 5-7 minutes over a medium to high heat, stirring constantly.
Check the seasoning.
Grate the cucumber into a sieve and allow the juice to drain away.
Chop the mint.
Mix three cloves of chopped chopped garlic with the yogurt, honey and mint.
Mix the grated cucumber with the yogurt and season with freshly ground pepper.
Use stainless steel serving rings to plate the aubergines.
Remove the serving rings and place the chicken skewers on top of the aubergine.
Serve with a generous spoonful of tzatziki.
«Make sure that you soak the bamboo skewer in some water, this will prevent them from burning.»