Make the vinaigrette: Add all the Group B ingredients to a blender till the mixture reaches a smooth, thick consistency.
Make the chicken: Coat with oregano, red chili flakes, garlic powder, salt, & pepper. Sauté in an oiled pan till well cooked.
Warm the flatbread in the oven at 350 F for 5 - 6 minutes. Brush with butter while warm. Smear the naan with basil or any other green pesto.
Add the chicken to the flatbread and top off with dollops of the strawberry vinaigrette. Toss the red onion slivers and sliced red radish in a mixture of white vinegar & lemon juice. Add over the chicken.
Top off with crumbled feta cheese, thinly sliced scallions, fresh mint leaves, and fresh parsley and dig right in!