1. Combine chicken with Greek yogurt, olive oil, garlic, shallots, smoked paprika, oregano, turmeric, chili flakes, cumin, cinnamon, lemon juice, and salt in a bowl.
2. Marinate for at least 15 minutes, or up to 24 hours for maximum flavor.
3. Preheat oven to 425°F.
4. Arrange chicken on a baking sheet and bake for 20 minutes until cooked through and crispy on edges. Optionally, broil for an additional 1-2 minutes for a slight char.
5. Prepare the spicy garlic green tahini dressing by blending all dressing ingredients until smooth.
6. Alternatively, use a garlic yogurt sauce by combining yogurt with grated garlic, lemon juice, and herbs.
7. Lay flatbreads on a baking sheet. Spread dressing on one side and layer with sun-dried tomatoes, pickles, pepperoncini, cheese, and the roasted chicken.
8. Cover with foil and bake for 15 minutes until cheese melts.
9. Remove foil, add sprouts and pickled onions if desired, drizzle with extra dressing.
10. Fold flatbreads over the fillings, brush with olive oil, sprinkle with sesame seeds, and bake for another 5-10 minutes until toasted.
11. Slice and serve warm.