Step 1: Marinate the Chicken
Place the chicken in a shallow dish or zip-top bag. In a small bowl, whisk together the ¼ cup olive oil, lemon zest, lemon juice, minced garlic, dried oregano, thyme, smoked paprika, salt, and pepper. Pour the marinade over the chicken, ensuring it’s fully coated. Marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.

Step 2: Cook the Chicken
Preheat a grill, grill pan, or heavy skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook for 5-7 minutes per side (for breasts) or 6-8 minutes per side (for thighs), until cooked through and nicely charred (internal temperature of 165°F / 74°C). Transfer to a cutting board, tent with foil, and let rest for 5-10 minutes. Then, slice into thin strips or bite-sized pieces.

Step 3: Prepare the Toppings & Warm the Flatbread
While the chicken cooks and rests, prepare all your toppings: halve the tomatoes, dice the cucumber, slice the olives and roasted peppers, thin-slice the red onion, and chop the fresh herbs. Crumble the feta cheese. Preheat your oven to 375°F (190°C). Brush the flatbreads lightly with olive oil and place them directly on the oven rack or a baking sheet. Warm for 5-7 minutes until just crisp at the edges but still pliable.

Step 4: Assemble the Flatbreads
Place the warmed flatbreads on a large cutting board or serving platter. Spread each evenly with your chosen base (2-3 tbsp of tzatziki or hummus per flatbread). Arrange the sliced chicken evenly over the base.

Step 5: Layer the Fresh Toppings
Artfully arrange the prepared vegetables over the chicken: tomatoes, cucumber, roasted red peppers, red onion, and Kalamata olives. The goal is a beautiful, even distribution of color and texture.

Step 6: Add Cheese and Herbs
Sprinkle the crumbled feta cheese generously over the top of each flatbread. Follow with a shower of fresh chopped parsley, dill, and mint.

Step 7: The Final Drizzle
Just before serving, finish each flatbread with a final drizzle of high-quality extra virgin olive oil and a squeeze of fresh lemon juice. For an extra touch, sprinkle with a pinch of sumac or dried oregano. If using, add a zigzag of balsamic glaze for a sweet-tangy contrast.

Step 8: Slice and Serve
Use a sharp pizza cutter or chef’s knife to slice each flatbread into quarters or eighths. Serve immediately while the flatbread is still warm and crisp.