In a medium sauce pot, add the chicken and enough lightly salted water to cover by 2 inches, making sure the pieces are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 3 to 5 minutes. Transfer to a plate to cool, then using a fork, shred the chicken. While the chicken is cooking and cooling, prepare the smashed cucumber and bell pepper. 

• Cut the cucumber lengthwise into quarters, then crosswise into ¼-inch pieces.
• Remove the stem, ribs, and seeds from the bell pepper. Coarsely chop the pepper.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In a resealable plastic bag, combine the cucumber, bell pepper, and garlic and season with salt and pepper. Using a wooden spoon, lightly smash the vegetables. Let stand while you prepare the rest of the meal. 

• Remove any stems from the grapes; cut the grapes in half.  
• Trim the root ends from the scallions; thinly slice the scallions, keeping the light and dark green parts separate. Set aside the dark green parts for garnish.

In a large bowl, stir together the curried yogurt, shredded chicken, grapes, and light parts of the scallions; season to taste with salt and pepper. 

• Using the bottom of a bowl or cup, lightly crush the cashews for garnish. 

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. 

Transfer the pita breads to individual plates and top with the curried chicken and grape salad. Garnish with the cashews and dark green parts of the scallions. Serve the smashed cucumber and bell pepper on the side.