Mix the garlic and oregano together with 1 tbsp of olive oil and rub all over the chicken.

Season lightly with salt and pepper and cook until done either on the grill or in a sauté pan. Set aside and allow to cool.

Once cool, tear the chicken into shreds and mix with 2 tbsp of olive oil, one tbsp of lemon juice and 1 tsp of lemon zest. Refrigerate.

In a separate mixing bowl, combine the tomatoes, cucumbers and olives with another 2 tbsp of olive oil, 2 tsp of lemon juice and a pinch of salt and pepper. Mix together and refrigerate.

Spread about 1/2 tbsp of the hummus onto each pita chip, about 1/2 tbsp of the tomato salad and finally with a little lemon chicken.

Serve cold or room temperature.

Enjoy!