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 until evenly coated.

3: Drain and rinse garbanzo beans, pat dry, and toss with olive oil, onion powder, and salt and pepper on a foil-lined baking sheet.

4: Bake both sheets in the oven for 10 minutes, mixing halfway through. Cook longer for desired crispiness, then set aside.

5: Slice chicken in half horizontally and pound thin. In a bowl, combine marinade ingredients and whisk together, reserving 1/4 cup.

6: Add chicken to a ziplock bag with marinade. Seal the bag, removing air, and mix by massaging. Let sit for 30 minutes.

7: Cook chicken on a skillet over medium high heat for 3-4 minutes on each side until it reaches 165°F, basting with reserved marinade.

8: Cut cooked chicken into cubes.

9: Slice and dice toppings and garnishes.

10: Serve pita chips with garbanzo beans, hummus, Tzatziki, cucumbers, banana peppers, olives, and chicken. Top with shallots, green onion, feta, and parsley.