In a bowl or zip-top bag, combine balsamic vinegar, sugar, honey, one tablespoon oil, soy sauce, mustard, chili flakes, black pepper, garlic, and lemon juice. Add chicken and marinate for at least one hour and up to overnight.

Heat a grill pan or skillet and coat the bottom of the pan with oil. Once hot, add the chicken and cook for nine to 10 minutes, flipping halfway, or until golden and cooked through. (When sliced, the juices will run clear.) Cut into strips and set aside.

Preheat oven to 475 degrees Fahrenheit. Slice pitas in half through the pockets to create 24 thin rounds. Arrange on two nonstick baking sheets. Drizzle with olive oil, sprinkle with salt, and bake three to five minutes, until golden.

In a bowl, combine tomatoes, parsley, garlic, lemon juice, olive oil, and salt.

Spread each pita crisp with sundried tomato spread, hummus, techinah, or olive dip. Add a spoonful of salsa and three chicken strips. Serve hot!