Slice the chicken breasts horizontally into thin pieces. Season the chicken with curry powder, garlic powder, onion powder, salt, and pepper.

Heat a nonstick skillet over medium-high heat and sauté the seasoned chicken with a drizzle of olive oil until cooked through and browned. Allow the chicken to cool, then chop into small pieces and chill in the refrigerator.

Combine the cooled chicken with Greek yogurt, olive oil or water, honey, golden raisins, pistachios, and cilantro and/or parsley in a medium bowl.

Adjust the seasoning with additional curry powder, onion powder, garlic powder, salt, and pepper as needed before serving.

Serve the curry chicken salad over greens, on a croissant, toast, in a wrap, or on an everything bagel.