Prepare the marinade by mixing all ingredients in a bowl. Add the chicken cubes, rub them well with the mixture, cover with cling film and let them marinate for at least 20 minutes.

In a small saucepan with 2½ cups of boiling water, add the vegetable powder, the bulgur and quinoa. Cook for about 10 minutes until liquid has been absorbed. Turn the heat off and cover with a clean kitchen towel.
Heat a large non-stick frying pan and add the chicken. Cook all sides until browned. Add the bulgur, quinoa and chickpeas, mix well and serve with yogurt.