• Cut chicken into strips, and clean of any fatty bits. Place in a large bowl. (You can also get your butcher to cut it for you)
• Pour olive oil over the chicken, then add all the minced garlic and all the spices. Toss very well to combine, might be easier to do this with a gloved hand. Add the yogurt and toss to combine thoroughly.
• Place chicken in fridge for 3 hours or overnight to marinate. If you have to cut down on marination time, that's fine, just marinate for however long you can.
• Once the chicken has finished marinating, heat the oven to 220 C (425F). Place chicken strips on baking sheet (we lined ours with parchment paper)and make sure you spread them out so they are all in a single layer.
• Bake for 20 minutes, until cooked through. Halfway through, use a metal spatula or tongs to move the strips around and separate any that have clumped together.
• Optional, but recommended. After the chicken has cooked through, drizzle with some olive oil and put back into the oven, this time on broil function. Broil for 2-3 minutes or until the top is browned in places. I took my photographs before broiling, in case you were wondering about the color of my chicken.

To make the garlic yogurt sauce:

• Mix together the yogurt and labneh, or just greek yogurt, crushed garlic, lemon juice, vinegar, and salt and pepper to taste. You can whisk, or use a little blender. Refrigerate until ready to use.