Small dice the pitas. Small dice the zucchini. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Drain and rinse the chickpeas. Quarter and deseed the lemon. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the pitas; season with salt and pepper. Toast, stirring occasionally, 5 to 7 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pot.

Season the chopped chicken with salt and pepper; toss to coat. In the pot used to make the pita croutons, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned.

Add the zucchini to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the spice blend, tomato paste and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the tomato paste is dark red.

Add the chickpeas and 2 ½ cups of water to the pot; season with salt and pepper. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, 8 to 10 minutes, or until the liquid has thickened and the chicken is cooked through. Remove from heat and season with salt and pepper to taste.

While the stew simmers, in a small bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste. To make the chermoula, in a separate small bowl, combine the cilantro, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly stir in enough olive oil to create a thick paste. Divide the finished stew between 4 bowls. Garnish with the pita croutons, chermoula and seasoned sour cream.