Mix the chicken kefta mixture

• In a bowl, combine the ground chicken with the chopped parsley, cilantro and mint.
• Add the grated onion, garlic, cumin, coriander, smoked paprika, cinnamon, salt, pepper and olive oil.
• Mix aggressively until everything is evenly combined.

Shape and cut the keftas

• Plop the mixture onto a baking tray and shape it into an even block with wet hands and a spatula.
• Cut the block into individual keftas.

Add the tomatoes and roast

• Scatter the cherry tomatoes around the keftas in the empty space on the tray.
• Bake in the oven until the chicken is cooked through.
• Switch to broil for the last few minutes until golden brown.

Make the garlic paprika mayo

• Stir the minced garlic and smoked paprika into the mayonnaise.

Make the herb salad

• Toss the sliced onion, green chilies and remaining herbs together.
• Add the roasted tomatoes and dress with lemon juice.

Build the sandwiches

• Crisp the flatbreads in a pan, mopping up the tray juices.
• Spread with the garlic paprika mayo, add the keftas and the salad, then fold and serve.