For the skewers:

Preheat the oven to 200°C (grill mode). Wear gloves and cut the chicken thighs into cubes. Place them in a bowl. Add olive oil, Condito Ketchup & Mayo Sauce, salt, pepper, garlic powder, paprika, honey, and lemon juice. Mix well. Cover the bowl and refrigerate for 1 hour to marinate. Once marinated, wear gloves and skewer the chicken cubes onto 7-8 skewers. Line a baking tray with parchment paper and arrange the skewers with a little space between them. Grill the skewers for 10 minutes, turn them, and cook for another 10 minutes until golden and caramelized. During the last 3 minutes, place the pita breads in the oven to warm them up. Once done, let the skewers cool for 5 minutes.

For the coleslaw:

Grate the carrot and apple on the coarse side of a grater. Place them in a bowl. Thinly slice the cabbage and add it to the bowl. Season with salt, sugar, and apple cider vinegar, then mix well and let it sit for 1-2 minutes to soften. Add the Condito Ketchup & Mayo Sauce to the coleslaw and mix until the ingredients are well combined.

To serve:

On a platter, arrange the warm pita breads cut into quarters, the chicken skewers, and the coleslaw.

Serve with extra Ketchup & Mayo Sauce for dipping.

Prepare the sauce. In a bowl, combine the Mustard Mayonnaise, yoghurt, and lemon juice. Cook the halloumi in a hot pan (without using any grease) flipping halfway, let it cool and cut into pieces. In a bowl, mix the green salad, cherry tomatoes, avocado, cucumber, spring onions, herbs, eggs, and cooked halloumi, add the sauce, mix and serve.