COOK IT.
Finely grate the onion and garlic into a bowl. Season with a pinch of salt, toss all together, then squeeze out the juice and discard the pulp (or save and freeze to use in your next bolognese or homemade stock recipe). Add in the remaining ingredients for the marinade and mix well to combine. Add in the chicken and coat well. Optional: Cover and leave in the fridge to marinate for up to 1 hour if you like*.
Ignite charcoal in the CUBE or CUBE 360. Thread three metal skewers into two chicken thighs, with a few pickled chillies. Repeat this process for the remaining thighs. Place skewers on the Grill and cook for 4-5 minutes on each side until charred and cooked through. Remove from the heat, then sprinkle the skewers with a little sumac and slice each chicken between the skewers.
Place the pitta onto the CUBE or CUBE 360 and heat on both sides for 1 minute until very lightly browned and warmed through. Remove from heat and brush on some melted butter. Serve the buttered pitta with yoghurt sprinkled with some sumac, the chicken and arugula.