Combine the yoghurt, harissa, lemon juice, and salt, and mix until well combined.Add chicken and coat with yoghurt marinade. Allow to rest, covered for 30 minutes or up to overnight in the fridge.
Braai chicken on medium coals for 20 - 30 minutes, turning every 5 to 8 minutes. If the chicken was refrigerated, bring it to room temperature before cooking.
Cut nectarines and fennel into quarters, char on the fire rotating every minute for about 4 minutes. Dice nectarines once charred.
In a bowl combine tomatoes, feta, charred fennel and nectarines
To make dressing, add mint, olive oil, yoghurt into a food processor and blitz till smooth. Add a teaspoon of feta brine to loosen the mixture up if needed.
Slice or shred chicken and serve in a warm taco with nectarine salsa and a drizzle of the mint dressing.
