Ingredients4 chicken thigh cutlets, skin on1 tsp turmeric1 tsp garlic powder1 tbsp olive oil, plus extra for drizzlingsalt and black pepper, to season1 tbsp finely shredded parsley1 red onion, peeled and very thinly sliced, to serve½ cup pitted kalamata olives, to servehummus, to servepita, to serve (gluten-free if required)MethodStep 1Debone the cutlets by cutting down either side of the thigh bone with a sharp knife and removing the bone.Step 2Combine the chicken with the turmeric, garlic powder and olive oil, and season well with salt and pepper. Marinate for at least 1 hour.Step 3Heat your barbecue until it’s very hot and cook the chicken skin-side down for about 6 minutes, then flip and cook on the other side for about 3 minutes, or until cooked through. Remove and drizzle with a little olive oil, then rest for 5 minutes.Step 4Serve the chicken scattered with the parsley, along with the onion, olives, hummus and pita.