Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Drain and rinse chickpeas. Trim and discard root end from lettuce; separate leaves. Dice tomato into ¼-inch pieces.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, chickpeas, chicken, curry sauce base, half the coconut (you’ll use the rest in the next step), 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Cook, stirring, until chicken is cooked through and chickpeas are tender and warmed through, 4-6 minutes. 

In a small bowl, stir together yogurt and remaining coconut. Season with a pinch of sugar, salt, and pepper.

Divide lettuce leaves between plates; fill with chicken and chickpeas. Drizzle with coconut yogurt sauce and garnish with tomato and scallion greens. Serve.