For the chicken:
2 lbs chicken tenders or boneless chicken thighs cut into long strips
2 T thyme
2 cloves minced garlic
Juice lemons into a ziploc bag and then add in everything else. Zip the bag closed, turn the bag over a few times to thoroughly mix, and place in the fridge for at least 2 hours or up to 24 hours.
Grill chicken tenders until center is white.
1 1/2 cups greek style yogurt
1/4 to 1/2 cup chopped dill
2 cloves garlic, smashed to a paste
2 T olive oil
Peel, seed, and chop cucumbers in small chunks. Place cucumbers in a strainer set over a bowl. Add a few pinches of salt and stir cucumbers together. Let water drain for 30 to 45 minutes. Once drained, add everything to a large bowl and stir together. Place in fridge for at least 30 minutes.
sliced red onion
crumbled feta cheese
Grill flatbread until warm and toasty. Add grilled chicken and top with tzatziki sauce, and any toppings you like. Wrap in foil for easy handling and enjoy!