Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well to make the marinade.
Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hour or overnight.
Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tablespoon water to make the sauce.
When ready to cook the chicken, wipe a large non-stick frying pan with a little oil.
Add the chicken and cook, covered with a lid on medium heat, turning the fillets over for the last min, for 5-6 minutes until cooked but still moist. Set aside, covered, to rest for a few minutes.
Toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates and spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce.