In a bowl, combine Greek yogurt and Tandoori paste, creating a tangy and flavorful marinade.

Add the boneless chicken thighs to the yogurt mixture, ensuring each piece is thoroughly covered. Allow it to marinate for at least 30 minutes.

While the chicken marinates, preheat your grill or oven to a high temperature, around 400°F.

Grill or bake the marinated chicken for about 15 minutes, or until it's fully cooked, reaching an internal temperature of 165°F.

Slice the red onion and place it in a bowl with the apple cider vinegar and minced garlic. Let sit for at least 15 minutes.

In a large bowl, toss together mixed salad leaves, sliced Lebanese cucumbers, coriander leaves, and mint leaves.

After the chicken is cooked, slice it into strips and add it to the salad mixture.

Drizzle fresh lemon juice over the salad just before serving.