In a bowl mix together Buffalo wings sauce, Moroccan Seasoning and hummus. Hold refrigerated for service.
Season diced chicken with Moroccan Seasoning and lemon pepper seasoning. Hold refrigerated for service.
Set fryer to 350°F. For each order, heat 1 tablespoon olive oil in a sauté pan over medium to high heat. Add 4 ounces of seasoned chicken and sear. Add 2 tablespoons onions and 1/4 cup chickpeas and sear to caramelize. Turn chicken, onion and chickpeas with a spatula to sear other side.
Add 1/3 cup tomatoes, 1/4 cup artichoke hearts, 2 tablespoons Kalamata olives and 1 cup spinach. Cook and stir until chicken has reached an internal temperature of 165°F and spinach is wilted. Add 1 1/2 tablespoons parsley and 1 1/2 teaspoons mint, toss to combine.
Fry 1 1/2 cup of diced potatoes until golden brown. Drain and place on desired plate. Top with chicken and vegetable mixture and one egg cooked as ordered.
Drizzle with 2 tablespoons Moroccan Hot Sauce. Serve hot.
In a high volume setting, cook batches of chicken and potatoes, hold hot and assemble with an egg cooked freshly to order.