Cut the chicken breasts, or just white chicken meat, into long, slim strips, then into lengths that are about an inch long.
Put them into a bowl or other container, and allow them to marinate in the lemon juice (or white vinegar, if you want), olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
Allow 24 hours for the flavors to develop.
The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, and any other crudites, or pickled crudites.