Preparation Steps:

• In a mixing bowl, combine the chicken with yogurt, spices, and a pinch of salt. Cover and refrigerate for at least 1 hour, or overnight for best results.
• In another bowl, mix the Greek yogurt, finely chopped cucumber, diced red onion, mint, ground cumin, Kosher salt, and cayenne pepper. Stir well to combine and refrigerate until ready to serve.
• In a mixing bowl, combine the whole wheat flour and a pinch of Kosher salt. Add vegetable oil and gradually mix in water until a dough forms. Knead the dough for a few minutes until smooth. Cover and let it rest for at least 30 minutes.
• Preheat your grill or skillet over medium-high heat. Cook the marinated chicken pieces for about 5-7 minutes on each side, or until fully cooked and charred. Let the chicken rest for a few minutes before slicing it into bite-sized pieces.
• Divide the dough into small balls. On a floured surface, roll each ball into a thin circle. Heat a skillet over medium heat and cook each chapati for about 1-2 minutes on each side, until puffed and lightly browned. Brush with ghee or vegetable spray for extra flavor.
• To assemble, place a generous scoop of chicken on a chapati, drizzle with raita, and top with sliced red onion, jalapeños, and chopped cilantro. Squeeze fresh lime juice over the top for a zesty finish.