Mix olive oil, cinnamon, cayenne, cumin, garlic, salt, and pepper in a bowl.
Slit chicken undersides, coat in marinade, cover, and refrigerate for 2 hours or overnight.
Bash garlic and sea salt in a mortar, then add chillies, coriander, mint, and olives.
Stir in extra virgin olive oil, balsamic vinegar, and lemon juice to form a chunky paste.
Combine flour and salt with enough water to form a dough, then knead until smooth.
Divide dough into four circles and cook each on a hot griddle pan until charred.
Brush the cooked flatbreads with melted ghee.
Whisk olive oil, white wine vinegar, and mustard, then toss with cucumber and salad leaves.
Grill the marinated chicken over medium heat for 2 minutes per side.
Reduce heat to low and cook for 4 more minutes until the chicken is cooked through.
Serve chicken with flatbreads, relish, salad, lemon wedges, and Greek yoghurt.