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Chuck the chicken into a mixing bowl and add the olive oil, Cajun seasoning, garlic powder, oregano, the juice of ½ a lemon and a really good pinch of salt. Mix well.
Pre-heat the grill to high. Arrange the chicken onto a grill rack and grill for 4-5 minutes a side or until cooked through and juicy. Slice up the chicken and season with a little salt.
Meanwhile, drain the cannellini beans and add them to a blender along with the juice of ½ a lemon, the garlic, tahini and a good pinch of salt. Pour in 80-100ml of the cannellini bean water and blitz until smooth.
Put the red onion into a bowl. Add the remaining lemon juice and a pinch of salt. Mix well and leave to mellow. Add the lettuce and toss together just before serving.
To serve, slather the hummus onto the flatbreads. Top with the chicken and plenty of salad. Serve with chilli sauce