Preheat the oven to 180°C/fan 160°C/gas mark 4.
Place the chicken breast on a board, put a layer of cling film on top. Now flatten it slightly with a rolling pin so that the whole piece is of even thickness. Cut it into 4-5 long strips.
In a small bowl mix the dukkah spice with the salt and Sorrento lemon zest. In another bowl whisk the egg.
Heat the oil in a pan. Now, taking one chicken strip at a time, dip it in the egg and then into the spice mix and then into the pan with the oil. Cook for 2-3 minutes on each side until golden and crispy and the chicken has cooked.
Put the chickpeas, onion and tomatoes on a baking sheet and drizzle the oil and the salt. Mix it all well and bake for 15 minutes until the onions and tomatoes have softened. Remove it from the oven and transfer it all on a serving plate
In a small bowl mix the Sorrento lemon juice, olive oil, coriander and mint leaves and combine well. Pour this over the warm chickpea salad. Now place the chicken on top of the salad and enjoy it warm.