• 1.4kg chicken, butterflied

• 2 garlic cloves, finely grated

• 1cm piece ginger, finely grated

• 3 tbsp extra virgin olive oil

• flatbread, to serve

FOR THE HAWAIJ SPICE MIX

• 1 tbsp coriander seeds

• 1 tbsp cumin seeds

• 2 tsp cardamom seeds

• 1 tsp peppercorns

• 1 tsp ground turmeric

• 1 tsp sea salt

FOR THE CUCUMBER SALAD

• 3 Lebanese cucumbers, roughly chopped

• large handful dill, finely chopped

• 1 tbsp extra virgin olive oil

• juice of half a lemon

• 100g full-fat natural yoghurt