Place yeast and honey in warm water and mix well until frothy. Let it sit for about 10 minutes in a medium bowl.
Place chickpeas and seasonings in a bowl. Add 1 tsp of avocado oil and then place in the air-fryer for 10 minutes at 350 degrees or until golden and crispy.
Mix flour, baking powder, and salt. Form a well in the center and slowly pour the warm water mixture using a fork to combine the ingredients. Add Greek yogurt oil and olive oil. Mix well until a ball of dough forms. Place the dough ball on a floured surface and knead for a few minutes. Form the dough into smaller balls, and roll them out using a rolling pin on a floured surface to create a thin, long oval shape.
Place a large pan over medium-high heat. Drizzle the bottom with a touch of avocado oil. When the pan is hot, place your rolled-out dough in the pan and brown on each side until the dough is soft and golden. Continue this process until all of the dough has been used.
While flatbreads are cooking, add chicken, mayo, Dijon mustard, and liquid aminos to a bowl. Mix well to combine. Add sliced tomatoes and herbs to another bowl, season with salt and pepper, and mix well.
Add chicken mixture to the flatbread, and top with chickpeas and tomato. Enjoy!
