Chicken Tikka Wraps with Raita Sauce

In a small bowl, stir together the salt, garam masala, coriander, garlic powder, chili powder, smoked paprika, cayenne, onion powder, ginger, and cinnamon.
1 tsp fine sea salt, 2 tsp garam masala*, 1 tsp coriander, ¾ tsp garlic powder, ¾ tps chili powder, ½ tsp smoked paprika, ½ tsp cayenne**, ¼ tsp onion powder, ¼ tsp ground ginger, ¼ tsp ground cinnamon
In a ziploc bag or large bowl, add the Greek yogurt, lemon juice, and mixed spices. Mix together, then add the chicken (pounded to ½ inch thickness), covering it completely in the marinade. Seal the bag (or cover the bowl) and refrigerate for at least an hour, but ideally 4 to 8 hours.
2 lbs chicken breast, ½ cup plain Greek yogurt, 1 Tbsp fresh lemon juice

Mix together the Greek yogurt, chopped cucumbers, minced shallot, garlic, lemon juice, chopped mint, salt, coriander, and cumin. Cover and refrigerate until serving.
Ideally, prep this sauce a few hours before serving so that the Greek yogurt can absorb the flavors from the spices. However, it still tastes great immediately after preparing.
1 cup plain Greek yogurt, ⅓ cup English cucumber, 1 shallot, 1 tsp minced garlic, 1 Tbsp fresh lemon juice, 1 ½ Tbsp fresh mint, ½ tsp fine sea salt, ½ tsp coriander, ¼ tsp cumin

Preheat oven to 425° F. Line a baking sheet with tin foil or spray it with cooking spray. Lay the chicken flat on the baking sheet and bake for about 18-20 minutes, or until it reaches an internal temperature of 165° F. (Check after 15 minutes to keep from overcooking.)
After baking, let the chicken sit for about 10 minutes, and then cut it into slices (cutting against the grain).

Heat the naan in the microwave so that it's soft and won't rip easily.
naan bread
Spread the raita sauce on the naan, then add lettuce, chicken slices, red onion, and cilantro.
Enjoy!
lettuce, red onion, fresh cilantro