Combine all ingredients for the marinade in a bowl. In another bowl, toss half the marinade with chickpeas. In a third bowl, mix other half of marinade with chicken strips. Let it marinate for 15 minutes to 1 hour in the refrigerator.
Drain chickpeas, place on a sheet pan and bake on the middle rack for 12 to 15 minutes or until golden.
Grill chicken strips on BBQ for 2 to 3 minutes per side.
In a bowl, use a stick blender to puree all sauce ingredients until smooth.
Top tortillas with chicken strips and/or chickpeas, avocado wedges, toppings of your choice and drizzle with cilantro lime sauce.