Marinate the Chicken: In a big bowl, mix the yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, cumin, chili powder, salt, and pepper. Stir it all up.

Add the chicken pieces to the marinade. Stir them so they're all covered.

Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes. You can leave it longer, even overnight, for a stronger flavor. The longer it sits, the tastier it gets!

Cook the Chicken: Turn your oven on to 400°F (200°C). You can also cook the chicken on a grill pan or in a skillet over medium-high heat.

If you're baking, spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked and a little brown. It's done when the juices run clear if you poke a piece with a fork.

If you're grilling or pan-frying, cook the chicken for about 5-7 minutes on each side, until it's fully cooked and a bit charred.

Assemble the Flatbreads: While the chicken is cooking, get your flatbreads ready. If you want them warm, you can put them in the oven for a few minutes or heat them in a dry skillet.

Once the chicken is cooked, divide it evenly among the flatbreads.

Sprinkle each flatbread with mozzarella cheese.

Add the chopped red onion and fresh cilantro.

If you're using a sauce, drizzle it on top.

Serve right away and enjoy!