Combine onion salt, garlic, turmeric, paprika, dried oregano and yogurt in a bowl. Add the chicken and turn to coat. Cover and refrigerate for 1 hour.
Combine Kumato® tomato salad ingredients in a bowl. Season and cover. Set aside for 1 hour.
Preheat barbeque plate on medium high. Remove chicken from marinade, discarding the marinade. Place two chicken thighs onto a board, one above the other. Insert 2 skewers. This helps keep the chicken flat when cooking. Repeat twice more. Drizzle both sides with a little oil. Barbeque for 5-8 minutes each side or until lightly charred and cooked through. Remove to a board, stand for 5 minutes and then cut between skewers.
Place flatbreads onto serving plates. Spoon over yoghurt and drizzle with chilli sauce. Top with chicken and Kumato® tomato Serve with lemon wedges.
TipTo cook without skewers, barbecue or pan fry uncut chicken thigh until cooked through.