For the pickled radish
2 cups radishes-trimmed and cleaned
1/2 cup white vinegar
1/4 cup rice vinegar
1/2 cup water
1 teaspoon coriander seed
1 tablespoon sugar
1 teaspoon salt
1 large clove garlic-sliced
Optional-1/4 cup chopped beet. The beet gives it a little more color and a little earthiness to it.
Put all ingredients except radishes in a pot and let simmer for 10 minutes. Put radishes in a jar and pour over pickling liquid. Put lid on jar and keep in fridge for up to 2 weeks.
For the grilled chicken
2 boneless skinless chicken breasts
1 heaping tablespoon paprika
2 tablespoons honey
olive or grape seed oil to coat
salt and pepper to season
Put all ingredients in to bowl and toss to coat chicken well.
Grill over high heat for good sear and caramelization of sugars then reduce heat and cook to perfection. Look! When I was in cooking school and I asked my chefs "how long" or "when is it done" I always got "when it's done" or "when it's perfect" I would give you more specific times, but every grill is different and your breasts might not be the same size as mine. (insert beavis and butthead laugh here) You get the idea.
When chicken is cool, dice into small 1/4" pieces or thinly slice into bit size pieces. You may bind diced chicken with a wee bit of mayonaisse..and I mean just a wee bit. Place a dollop or slice of chicken on pita chip and top with a dollop of baba and sliced pickled radish.
You may use store bought pita chips or you can make fun ones like mine using fresh pita and a mini muffin tin. I used a thin, Lebanese pita cut into triangles. I then pressed the pita into the mini muffin tin and bake in a 350 degree oven until crispy. These can be done ahead of time and kept in an airtight container in the freezer for up to a week.