Step 1Coat chicken with seasoning. Thread onto 8 wooden or metal skewers.
Step 2Preheat a grill pan to medium-high heat. Spray chicken with olive oil and cook for 3–4 minutes each side, or until browned and cooked through.
Step 3Meanwhile, heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Sauté eggplant for 5–10 minutes, or until golden and softened. Transfer to a plate; set aside.
Step 4Spray the same pan with oil; cook onion for 5 minutes, or until softened. Add garlic and tomatoes, and cook, stirring, for 5 minutes, or until just softened. Add reserved eggplant to pan and cook for 2 minutes, or until warmed through. Top with coriander.
Step 5Heat bread on the grill pan for 1 minute each side, or until charred and warmed through. Serve chicken with eggplant salad and torn bread.