Slice chicken up into long strips. Mix together 2 tablespoons of the taco seasoning with the orange juice, olive oil, and half of the tablespoon of honey. Add this to the raw chicken and let sit to marinate 1 hour to overnight (if you don't have the time to let the chicken marinate you can skip that step) .

Rinse the chickpeas then pat dry with a paper towel. Combine chickpeas with the 1 remaining tablespoon of taco seasoning.

Make the citrus avocado salsa by combining all of the ingredients and tossing just slightly to combine. Store in the fridge until ready to use (this can be made in advance)

Once chicken is finished marinating heat up a skillet over medium high heat. Add the chicken and spread out so it's not overlapping. Let cook 3-4 minutes or until browned on one side then flip and cook another 3 minutes or until the chicken is cooked though. Remove chicken from the pan and in the same pan, add in a tablespoon or so of oil. Add in the chickpeas and cook over medium high for 3-4 minutes, stirring occasionally, until starting to crisp. Add the other half of the honey (1/2 tablespoon) to the chickpeas and stir, cooking for just 30 seconds. The honey will help the chickpeas to crisp up even further. Transfer the cooked chickpeas to a bowl and combine with the chicken.

To assemble the tacos layer the watercress greens on the warmed tortillas, then add some chicken and chickpeas and top with the citrus avocado salsa.