Tear 2 pitta breads into a blender and blitz into fine crumbs, then pour into a shallow tray.
Slice 4 x 120g chicken breasts lengthways into 1cm strips and place in a large bowl.
Add ½ a bunch of fresh basil (15g) to the blender with 1 large egg. Peel and add 2 cloves of garlic. Finely grate in 20g of Parmesan and the zest from 1 lemon, and squeeze in all the lemon juice. Add a pinch of sea salt and a good pinch of black pepper and blitz until smooth.
Pour over the chicken and toss together well, massaging that flavour into the meat.
Working in batches, gently turn the chicken strips in the tray of crumbs until nicely coated. Place on a large baking tray, then bake for 15 to 18 minutes, or until golden and cooked through, turning halfway.
Meanwhile, quickly rinse the blender, then put in most of the remaining ½ a bunch of fresh basil (15g) and 4 heaped tablespoons of Greek yoghurt. Peel, destone and add 1 ripe avocado, then blitz until smooth.
Taste and season to perfection, then divide between your plates and add a few drips of chipotle Tabasco and extra virgin olive oil to each portion.
Lightly toast the remaining 4 pittas, pick apart the leaves from 2 little gem lettuces, and halve 320g of cherry tomatoes.
Divide it all between your plates with the goujons, pick over the remaining basil leaves, mix it up and tuck in.
Make the marinade, toss with the chicken and leave overnight in the fridge so the flavours really penetrate, then coat in breadcrumbs the next day.