Shawarma-inspired grilled chicken salad with yogurt dressing

Sprinkle salt over six boneless, skinless chicken thighs; optionally dry brine them in the fridge a couple of hours or overnight.

In a bowl, mix the mayo with the cumin, garlic powder, turmeric, paprika, sumac, a sprinkle each of cinnamon and cayenne and about 20 cranks of black pepper.

Coat the chicken completely with the mayo marinade.

Cook in a hot cast iron pan until browned on both sides and the internal temperature reaches about 165F for thighs (155F for breast).

Rest the chicken briefly, then slice; leftovers keep up to four days in the fridge.

For the dressing, mix 150 g Greek yogurt with two cloves of garlic, about a teaspoon of sumac, 15 cranks of black pepper, the juice of half a lemon, minced dill and a sprinkle of salt; taste and adjust.

Bake sliced corn tortillas in the oven until crisp.

In a large bowl, layer romaine, the crisp tortilla strips, the yogurt dressing, sliced cherry tomatoes, cubed cucumber, about four ounces of chicken, a little feta and pickled onions; toss before eating.