Whisk together the olive oil, oregano, 1 garlic clove, lemon juice and honey in a bowl. Add the chicken thighs, cover with clingfilm and put in the fridge to marinate for at least one hour, and preferably overnight.
Turn your grill on to high. Line a baking tray with foil and carefully place the chicken thighs on it. Pour over any remaining marinade. Put under the grill and cook for 6 minutes until slightly brown on top. Turn over and do the same on the other side. Cook until no longer pink in the middle, then leave to rest for 5 minutes.
Add the yogurt, mint and remaining garlic to a food processor and blitz for 1 minute until mixed. Taste and add more mint if needed.
Heat a frying pan over a medium-high heat. When hot, add a tortilla and heat until slightly browned, then carefully turn and do the same on the other side. Serve the tortillas with the chicken, minty yogurt, salad and pomegranate seeds.