Step 1 Combine curry paste, yoghurt and mango chutney in a medium bowl. Add diced chicken and toss to evenly coat; leave to marinate for at least 30 minutes.
Step 2 Heat sesame oil in a non-stick frying pan set over medium heat. Add cumin seeds and chilli; cook, stirring, for 2–3 minutes, or until fragrant. Add shallots, tomatoes and mushrooms; cook for 2 more minutes, or until mushrooms are browned. Remove pan from heat.
Step 3 Put cooked shallots, tomatoes and mushrooms in a salad bowl with carrot, three-quarters of the cucumber ribbons, baby spinach, lentils and coriander. Toss salad lightly and set aside.
Step 4 Make raita: Chop remaining cucumber ribbons and combine with raita ingredients in a small bowl. Place bowl in fridge.
Step 5 Spray a non-stick frying pan with olive oil; set over high heat. Add marinated chicken and cook, turning once, for 4–5 minutes, or until lightly charred and cooked.
Step 6 Place salad on a serving platter; top with pita pieces and chicken tikka. Serve salad with mint raita and lemon wedges.