Heat the olive oil in a saute pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium high heat for 3 to 4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yogurt while the chicken is still warm.
Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.