Start by making the slaw. Finely slice the red cabbage and transfer to a bowl. Squeeze in the juice of the lime, then massage a little to soften.

Peel the mango, cut off the cheeks and slice the flesh into thin strips. Add to the cabbage bowl. Finely slice the red chilli and add to the bowl, then season and toss well. Set aside.

Peel the onions and cut into wedges. Heat a large frying pan over a medium-high heat, add a splash of olive oil, then add the onion wedges along with a big pinch of salt. Fry for 10 mins until golden and softened.

Meanwhile, roughly dice the chicken into chunky cubes, then add to the golden onions. Grate the garlic and ginger into the pan, then add the thyme, mixed spice, soy and brown sugar. Season generously with salt and pepper. Stir everything well, then cook for 5-7 mins until the chicken is cooked through.

To serve, heat the flatbreads and top with a big spoonful of yoghurt. Top with the chicken and onions. Add a pile of mango slaw and finish with extra chilli or a pinch of chilli flakes.