To make the marinade, place the yogurt, Worcestershire sauce, onion granules, garlic granules, and the thyme leaves into a large bowl or container with a lid, and stir to combine.

Add the chicken pieces and toss to coat.

Cover and place in the fridge to marinate for at least 2 hours or overnight if possible.

Preheat oven to 200C/400F/Gas 8 and line a large baking sheet with parchment paper.

To make the coating, place the flour, onion granules, garlic granules, paprika, salt, pepper, and thyme leaves into a shallow bowl and mix together well.

Lift the chicken pieces from the marinade (no need to shake off excess), dip into the flour, coating well and place onto the prepared baking sheet.

Spray the chicken with cooking spray.

To make the wedges, place into a large bowl and spray with cooking spray. Season well with salt, pepper, and garlic granules (if using) and transfer to a baking sheet. Spread evenly into one layer.

Bake the chicken and the wedges for 35-40 minutes, turning the wedges halfway through, until the chicken is cooked and the potatoes are tender.

Meanwhile, make the slaw by combining the red cabbage, spring onions, sugar snap peas, chives and cider vinegar in a bowl. Season with salt to taste.

Serve the chicken between 4 plates with the wedges and slaw on the side.