Emmanuel Duverneau

1: Preheat oven to 375°F.

2: On a baking sheet lined with parchment paper, add pita triangles and drizzle with olive oil. Add salt and pepper and mix with your hands until each piece is evenly coated.

3: Drain and rinse the garbanzo beans, then pat dry. Lay them out on a baking sheet lined with foil. Toss with olive oil, onion powder, and salt and pepper.

4: Place both sheets in the oven and bake for 10 minutes, mixing each halfway through. Cook longer for desired crispiness.

5: Slice the chicken in half horizontally and hit with a rolling pin to make thin slices.

6: In a bowl combine marinade ingredients and whisk together. Reserve 1/4 cup to baste chicken later.

7: Add chicken to a ziplock bag and add marinade. Take the air out of the bag and seal it closed. Mix the chicken by massaging the bag with your hands. Let sit for 30 minutes at room temperature.

8: On a skillet over medium high, cook chicken 3-4 minutes on each side until internal temperature reaches 165°F. Baste chicken with reserved marinade halfway through cooking.

9: Cut chicken into cubes. Slice and dice toppings and garnishes.

10: Place pita chips on a platter or in a bowl. Add cooked garbanzo beans, hummus and tzatziki dip, cucumber, banana peppers, olives, and chicken.

11: Top with shallots, green onion, feta crumbles, and parsley. Enjoy!