Marinade: Dice the chicken into chunks. In a large bowl, mix 3 tbs tamarind chutney, 2 tbs olive oil, 1 tbs soy sauce, 1 tbs honey, 2 tsp garlic, 1 tsp cumin, 1/2 tsp salt, and 1/2 tsp pepper. Add the chicken pieces and toss to coat. Set aside for 10 minutes.
Prepare the Skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated chicken onto skewers. Otherwise, you can skip this step and pan fry the pieces.
Vegetables: Thinly slice 1 red onion and coat with the juice of 1 lime. Set aside. Dice 1 tomato and 1/4 cucumber and add to a bowl.
Cook the chicken: Preheat a grill pan over medium-high heat. Cook the skewers for about 4-5 minutes per side, until charred and cooked through.
Assemble & Serve: Warm the pita breads. Spread hummus & yogurt over each pita, top with grilled chicken skewers, and scatter red onion slices, mint, and fresh herbs. Serve with lemon wedges for extra brightness.