Directions:

1. Golden Marinated Chicken Breast: In a bowl, combine lemon juice, garlic, yogurt, turmeric, cayenne, salt and pepper. Trim fat off of chicken and butterfly to an even thickness. Place chicken in marinade and coat evenly. Marinate for 6 hours. Drain and discard excess marinade. Grill chicken on each side for 3 to 4 minutes.
2. Caramelized Yellow Onions: Heat oil in sauté pan on medium heat, sauté onions, stirring occasionally, until onions begin to turn golden brown and are well softened. Season with salt
3. Roasted Plum Tomatoes: Core tomatoes and cut in half lengthwise. Combine all ingredients until well coated. Spread tomatoes on sheet pan. Roast in a preheated 425 degree oven for 6 minutes or until lightly browned. Drain juices from tomatoes.
4. Roasted Balsamic Eggplant: Slice eggplant with skin on into 1/2 thick round slices. Combine the remaining ingredients and pour over eggplant, toss to completely coat. Place the slices in a single layer on a sheet pan and roast at 450 degrees for 4 to 5 minutes. Turn the slices over and roast additional 5 to 6 minutes until golden brown.
5. using a grater, shred cucumber and drain excess moisture. Add Greek yogurt, red onion, cayenne pepper, salt, pepper and mint. Mix well to incorporate.
6. Cucumber, Tomato and Jalapeno Chutney: Place all ingredients in a bowl, mix until well incorporated.
7. For Service: In a bowl, combine feta cheese, Monterey jack cheese and parsley. Place 1 piece flatbread on surface, evenly top with 1 sliced chicken breast, 2 tablespoons caramelized onions, 1/4 cup roasted tomatoes,1 slice roasted eggplant, 2 tablespoons cheese mixture. Top with second piece of flatbread. Spray griddle with vegetable oil. Place sandwich on grill and press or use a panini press. Grill both sides until flatbread is crispy and cheese is melted. Cut sandwich in half. Serve with 1/4 cup minted Greek tzatziki and 1/4 cup cucumber, tomato jalapeno chutney.