Combine the kalamata olives, oil, honey, fresh lemon juice, garlic, salt and oregano to make the marinade. Poke each chicken breast several times with a fork and marinate in the refrigerator for at least 30 minutes.

Slice the onions into 1-inch thick slices. Seed and halve the peppers. Heat your grill to medium heat.

Place a piece of heavy-duty foil on one side of your grill (see photo) and arrange the peppers and onion slices on top. Drizzle lightly with olive oil and sprinkle with sea salt. Close grill and let cook for about 10 minutes. Gently turn the vegetables and continue to grill until very brown... mine took about 30 minutes total.

About halfway through cooking the peppers and onions, add the chicken breasts to the other side of the grill and cook until the internal temperature of the meat reaches 165 degrees.

Remove the peppers, onions and chicken and allow to rest for about 10 minutes.

Meanwhile, mix together the sour cream and pickles to make the sauce.

Gently peel the charred skin off the red peppers and slice into 1/2-inch pieces. Separate the onions. Slice the chicken.

Warm your flat bread and fill with the grilled chicken, peppers and onions, fresh spinach, feta and sauce.