Set a frying pan over a medium heat. Season the chicken thighs with salt, pepper and oregano. Once the pan’s hot, add in half the oil. Fry the chicken for 8 minutes on each side. Leave for slightly longer if they’re on the bigger side. Once cooked, squeeze over half the lemon and leave to one side to rest.

Slice the red onion as finely as possible and place in a bowl with the red wine vinegar and a pinch of salt to pickle slightly. This will help to reduce some of the harshness of the raw onion. Prep half the cucumber by slicing in half lengthways and scooping out the seeds with a spoon. Slice the cucumber into half moons, cut the tomatoes into quarters and roughly chop the mint. Once the red onion has had a few minutes to marinate, chuck the other prepared veg in the same bowl and mix in the remaining olive oil with a good amount of salt and black pepper.

To make the tzatziki, grate the remaining cucumber and squeeze out as much juice as possible (add this to a glass of ice water for a refreshing drink!). Stir through the yogurt, salt well and leave to one side.

Heat the rice or flatbreads as per the instructions on the packet, alternatively serve cold.

Now that the chicken has rested, transfer to a chopping board and slice into thick strips. Plate up the bowl with a big dollop of tzatziki on the base, followed by some rice, the juicy chicken, the prepared cucumber, red onion, tomatoes and the mint **, some extra **lemon, olive oil and some kalamata olives on the side if you like. Dig in!