In a medium saucepan, cook the lentils in water to cover by 2 inches until very tender, about 45 minutes. Drain in a fine mesh sieve, then dump into a food processor. Add the remaining ingredients and puree until very smooth, 4-5 minutes. Taste for seasoning and add more salt, garlic, or cinnamon if if needs more flavor. Scrape into a serving bowl and refrigerate until ready to use (can be made a few hours ahead).
While the lentils are cooking, marinate the chicken. Cut the chicken into bite sized cubes. In a medium bowl, combine the remaining ingredients. Add the chicken and stir to coat. Let marinate for an hour or up to 4 in the refrigerator. Using wooden skewers, place 4-5 pieces of chicken on each and place them on an oiled baking sheet (you could also grill them).
Preheat the oven to 350 and cook the chicken, turning once, until done throughout, about 10 minutes per side.
To make the salad, combine all the ingredients in a serving bowl and toss together.
To serve, give each person a pita bread, and top with a the chicken, some hummus, and the salad. Either fill the pita pocket, or top it and wrap up like a gyro sandwich.