• Preheat oven to 200°C fan-forced. Prepare a hibachi or charcoal BBQ when ready to serve.
• For the Charcoal Chicken, remove the backbone by cutting either side then discard. Place into a large baking dish.
• Add remaining ingredients and massage into the chicken for 1-2 minutes to marinate. Set aside in the fridge for 30 minutes or overnight if possible.
• Place the chicken onto the hibachi, skin side down and cook until the skin is dark golden brown about 5-8 minutes. Turn and cook for a further 5-8 minutes. Transfer to a baking tray and cook in the oven for 15-20 minutes. Remove from the oven and rest for at least 10 minutes before serving.
• For the Toum, place garlic and salt into a small food processer and process until smooth. With motor running, alternately add 1½ cups oil and juice from ½ lemon until a light fluffy mixture is achieved. Set aside.
• Place egg, mustard, and the remaining ¾ cup canola oil into the canister of a stick blender. Place the blade cage of the stick blender over the egg yolk and process until mixture starting to thicken. Slowly draw the stick blender up through the oil and continue to process until mixture is thick. Fold through garlic mixture, add lemon juice and salt, to taste. Cover and set aside in the fridge.
• For the Yoghurt Flatbreads, place ingredients into the bowl of a stand mixture and using a dough hook, knead together to form a smooth, slightly sticky dough, about 5 minutes.
• Generously dust dough with flour and divide into 8-10 equally sized balls. Roll each out as thinly as possible, about 2 mm.
• Cook on hibachi for 1-2 minutes on each side. Wrap in a clean tea towel until ready to serve.
• For the Pickled Salad, shave onion and apple into 2mm slices using a mandolin. Place into a bowl and toss together with the remaining ingredients except the pomegranate seeds. Sprinkle over just before serving.

To assemble, cut the chicken into quarters and place onto a serving board. Pile up the Flatbreads and add the bowls of Toum and Pickled Salad.