* Both the marinade and the salsa can be made ahead of time - store in the fridge.
** If you have extra time for the chicken, pour the remaining marinade into a wide, shallow dish. Add water to a one-inch depth, and whisk in 1 teaspoon of salt. Submerge the chicken in the brine and refrigerate for a half hour before grilling. The citrusy brine will help the chicken retain juiciness.
*** Take extra care with marinade - don't brush it on the chicken and then use the contaminated marinade on the flatbreads or in the salsa. Use the marinade first on the flatbreads and the salsa, and then the chicken (or divide the marinade into two separate containers).