Cut the pitta breads in half and toast lightly. Set aside.
In a small bowl, mix the quinoa, peanuts, and 30ml of olive oil. Set aside.
In a small bowl, mix the coriander with the yogurt and the remaining olive oil. Season with salt and pepper and set aside.
Fill the pitta pockets with the chicken, quinoa mixture, avocado, and cherry tomatoes. Serve with the coriander-yogurt sauce.