Heat half the oil in a large frying pan over high heat. Cook chickpeas, stirring occasionally, for 3-4 minutes or until golden. Remove and set aside

In the same pan add remaining oil and chicken, cook, stirring, for 3-4 minutes or until just golden

Add onion and capsicum and cook, stirring, for 2-3 minutes or until tender. Stir in the Celebrate Health Butter Masala, reduce heat to low and simmer, uncovered, for 3-4 minutes or until thick. Set aside

Preheat grill on high. Arrange corn chips in a 1.5 litre (6-cup) capacity shallow ovenproof dish. Spoon chicken mixture over chips and sprinkle evenly with the cheese. Grill for 3-4 minutes or until cheese is melted

Top nachos with the crispy chickpeas, tomato, avocado and coriander. Serve immediately with lime wedges