First, make the marinade and marinate the chicken:

Combine the lemon juice, garlic, ginger, salt & pepper in a large bowl. Dry-fry the remaining spices on medium heat until their aroma is released and then add these to the bowl along with the cilantro and olive oil.

Pat dry the chicken pieces and place them in the marinade. along. Massage the mixture into the chicken well, cover the bowl and leave in the fridge to marinate for anywhere from 30 minutes to 2 to 3 days.

If cooking on a Stovetop Griddle:

Preheat oven to 350 degrees F. Place a large ridged griddle pan on high heat. Once red hot, cook the chicken pieces for 3 minutes on each side until nice and brown. Transfer to an oven tray to cook the meat through in the oven; about 6 minutes. Allow to rest for a few minutes before cutting the chicken into thin slices or chunks. Any remaining juices from the pan can be drizzled over the meat.

If using a Gas Grill:

Preheat grill gas grill to medium-high. Check by the hand method. Hold your hand three inches above the grate. If you can hold it there for only two to three seconds before it becomes so uncomfortable you have to move it, your temperature is right. Turn one of the burners to low.

If using Charcoal, set up a two-level fire. When grill is at medium-high heat, check by the hand method. Hold your hand three inches above the grate. If you can hold it there for only two to three seconds before it becomes so uncomfortable you have to move it, your temperature is right.

For both Grills:

Place chicken pieces over the hottest part of the grill, turning each piece as it becomes browned and has good markings. They’ll cook through quickly so keep monitoring. As each is turned, place it on an area that’s just a little cooler to finish off.

For the Oven Method:

Preheat oven to 400 degrees. Add 1 tablespoon of oil to a rimmed sheet pan. Add the chicken, spreading everything evenly across it. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 20 to 30 minutes. Watch closely and check several times. Remove from the oven, allow to rest 2 minutes, then slice into thin slices or bits.

To Prepare the Flatbread:

Wipe pan or scrape grill clean. Spray or drizzle each flatbread with a little water and place water side down in the pan, on the grill or on the oven rack. Heat for one to two minutes and turn. Wrap in a clean towel to keep warm for serving.

Notes: If you cannot get Ras el Hanout and don’t wish to make it, for a shortcut spicing, do not add any of the above spices, instead use:

• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1/2 teaspoon ground ginger
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon cayenne