Chop a large red onion, sauté with sugar and deglaze with vinegar. Add the sumac, cinnamon and cardamom, sauté over low heat.
Cut the chicken breast into long strips, cover with the chicken stock and bring to the boil. When it is cooked, remove it from the stove and let it steep for five minutes.
Quarter the cucumber lengthways, core and cut into pieces. Peel the pineapple and chop about a quarter of it and add to the cucumber. Chop the spring onions, cherry tomatoes and the fennel bulb and add to the salad. Chop a handful of coriander, mint, basil and peanuts and add.
Remove the chicken strips from the broth and finely chop them with a knife, add to the onions in the pan. Turn up the heat a little, add seven-spice powder, Pul Biber hot and cardamom powder, as well as half a cup of the broth and a dash of vinegar. Reduce a little and add half a handful of pine nuts. Season to taste with lemon juice and a little Worcester sauce.
In the meantime, mix the lime juice, yuzu juice, fish sauce, oyster sauce, chili powder and maple syrup for the salad dressing. Mix with the cucumber and pineapple salad and season to taste.
Toast the bread on both sides with a little olive oil on the grill plate.
Divide the chicken over three lavash loaves and fold them together. Arrange the salad separately, add some lime zest.
Image rights: Wiese Genuss