These Tandoori chicken lettuce wraps are a is a great, light meal idea that can be served with or without rice, warm or cold or made on the grill or in the oven.
Marinate chicken: Cut each thigh into three pieces. Place all the pieces in a zip-lock bag or bowl. In a small bowl, mix together the tandori spices with the 1/4 cup yogurt. Add to the zip-lock bag or bowl and stir or shake to coat the chicken well. Seal or cover and refrigerate for a few hours or overnight.
Make the raita: Cut the cucumber in half lengthwise and remove the pulp from the middle with a teaspoon. Grate the cucumber into a bowl. Add the salt, stir and leave for 10-15 minutes. Strain the liquid off and add the remaining ingredients. Stir until combined. Cover and refrigerate until ready to serve.
BBQ grill method: Grill the chicken pieces on a hot greased grill or BBQ.
Stove-top method: cook in a grill pan on the stove-top over medium-high heat until chicken is cooke through.
Oven broiler method: Scatter chicken pieces on a foil-lined, rimmed baking sheet and cook until the broiler (about 6-8 inches away from heat) until chicken is browned and cooked through.
To serve: Allow to rest, then cut into smaller chunks. Place a heaped spoonful of cooked rice on the bottom end of each lettuce leaf, top with some of the chicken and top with a spoonful of raita.