Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. Fry the slices and any remaining juices from the tray in a hot non-stick pan until it crisps to your taste. Serve with tomatoes, cucumbers, pitta bread or flatbread, garlic sauce, sriracha or other hot sauce, pickles, falafel, hummus or anything else you fancy
Note
If you want this on a weekday evening I mix the marinade ingredients the evening before, store in the fridge and then add the chicken to the mixture in the morning and pop back in the fridge to marinade whilst I'm at work.