1. Lay the chicken on a cutting board and use a knife to butterfly and thin it out. Cover with plastic wrap and pound lightly. This step helps the chicken fit evenly in the pan and ensures it holds together when baked.

2. In a bowl, combine all marinade ingredients. Add the chicken and mix well. Cover and refrigerate for at least 3 hours or overnight.

3. Line a rectangular loaf pan with parchment paper (base and sides) and layer the marinated chicken inside, pressing down firmly as you go. Once all pieces are in, press down tightly using your hands or a heavy glass to compact the chicken.

4. Preheat the oven to 200°C (fan setting). Bake uncovered for 1 hour. Remove excess liquid from the pan and let the chicken sit for 10 minutes. Unmold and slice vertically into thin gyro-style strips.

5. Serve warm in heated Cypriot pitas with tzatziki, red onions, cucumber, and tomato.