If you have time and are feeling organised, marinate the chicken the night before. This will make for a much more flavourful Gyros. If not, don't worry, it will still be super tasty.

In a large bowl or large freezer bag, add the smoked paprika, ground cumin, ground coriander, ground cinnamon, garlic granules and olive oil. Now add half of the Greek yoghurt half of the lemon juice and 3 cloves of grated garlic (if cooking for 4). Season generously with salt and pepper. Pop in the skinless and boneless chicken thighs and mix it all up so the chicken is coated. Leave in the fridge for as long as you can.

When ready to cook, preheat the oven to 220°C fan.

Spread the chips onto a large tray and pop into the preheated for 20-22 minutes (or according to the packet instructions).

Find a wire rack or trivet that fits nicely onto a medium-sized baking tray. You could line the tray with foil to save on washing up. Lay the marinated chicken on a wire rack and place it in the preheated oven to join the chips. Cook for 15-20 minutes. If you don't have a wire rack, just lay the chicken directly onto the tray.

Meanwhile, slice the red onion and chop the tomatoes into quarters. Now make the garlic sauce. Add the remaining Greek yoghurt into a small bowl, add the mayonnaise remaining grated garlic and a spritz of lemon juice. If you have any dried mint you can pop in a pinch of this, but it's not essential. Mix well and add a little salt to taste.

Once the chicken is cooked through and nicely caramelised, remove from the oven, and leave to rest. Pop the flatbreads into the oven to heat through for a few minutes. You can also do this in a dry frying pan if you want a bit of a char on the edges.

Slice the chicken and load it into the warmed flatbreads. Scatter over the tomatoes and red onions and drizzle generously with garlic sauce. Serve the folded Gyros with the chips, seasoned with a little salt and more garlic sauce on the side, if you wish.