Cut the chicken breasts into finger-length strips.
Mix mustard, honey, and lemon juice in a bowl then add chicken and pepper.
Stir-fry chicken in hot rapeseed oil for 6 minutes until golden and cooked.
Toss diced avocado with lime juice in a separate bowl.
Add remaining salsa ingredients and season with salt and pepper.
Blend chickpeas, tahini, and garlic in a food processor until smooth.
Add lemon juice, olive oil, and 30ml water then blend again.
Fold in yoghurt and season with salt and pepper.
Serve chicken in warm pittas with salsa and hummus sauce.