Chop up the chicken thighs and marinade in 2 table spoons of yoghurt, cumin, Cajun, coriander and cayenne.

Allow to marinade for 40 minutes in the fridge

Pre heat the oven to 180 degrees

Add the chicken thigh mixture to a baking tray and cook for 30 minutes

Chop up additional toppings. Here I have used iceberg lettuce, cherry tomatoes and halloumi

Blend together an additional 2 table spoons of full fat yoghurt and coriander until the mixture is runny.

Cook the naan breads for 4 minutes

Enjoy!!