Preheat the oven to 400°F.
Season the chicken breasts with salt and pepper, and place them in a baking dish. Drizzle with olive oil.
Bake the chicken in the oven for 30-35 minutes or until it is cooked through and no longer pink inside.
Let the chicken cool for a few minutes, then chop it into small pieces.
In a mixing bowl, combine the yoghurt, tahini, minced garlic, chopped parsley, salt, and pepper.
Heat the olive oil in a small skillet over medium heat. Add the torn Lebanese bread and sauté until crispy and golden brown.
To assemble the Chicken Fatteh, layer the toasted Lebanese bread in a serving platter.
Add a layer of cooked chickpeas on top of the pita bread.
Add a layer of chopped chicken on top of the chickpeas.
Spoon the yoghurt mixture on top of the chicken, covering it completely.
Garnish with the toasted pine nuts and chopped herbs.
Bake in the oven for 10-15 minutes or until the yoghurt mixture is heated through and bubbly.
Serve immediately while the pita bread is still crispy and the yoghurt mixture is hot.