Rinse and pat the chicken tenders dry.

Cut each tender into 3 pieces.

Season with salt, pepper, turmeric, ginger, paprika, and coriander.

Cook the chicken (oven, stove-top, or grill) until no longer pink. Set aside.

Slice the green bell pepper, vidalia onion, and plums thin.

Arrange sliced veggies and plums on a serving platter OR cook them until tender using your preferred method.

Warm the pita breads and cut in half to create a pocket.

Spread hummus inside each pita pocket.

Fill the pita with seasoned chicken, veggies, and plums.

Sprinkle with fresh parsley if desired.