In a shallow bowl, whisk together the tamari, rice vinegar, sesame oil, olive oil, and sugar. Add the sliced tempeh and flip over a few times to coat in marinade. Cover and refrigerate, ideally overnight or at least 1 hour.

Add all ingredients to a large bowl and mix well to combine. Adjust seasoning (salt), as desired. Refrigerate while preparing the rest of the components.

In a small mixing bowl, whisk together the miso paste, tamari, maple syrup, cornstarch, lime juice, salt, and pepper until creamy. Set aside.

Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the drained and rinsed chickpeas and sprinkle over ½ tsp kosher salt. Spread chickpeas out into an even layer. Cook for 2-3 minutes, making sure not to move them around so they get nice and crispy. Stir the chickpeas and cook for 1-2 minutes more until golden brown.

Remove the tempeh from the marinade. Use your fingertips to crumble the tempeh into the skillet with the chickpeas. Stir well to combine. Cook for 2-3 minutes more until tempeh is heated through. Pour in the miso sauce and immediately stir, making sure all the chickpeas and tempeh are coated. Season with salt, as desired. Remove skillet from the heat.

Whisk together greek yogurt, salt, sugar, and just enough water to create a pourable consistency (about 1 tsp).

Heat tortillas in a skillet. Assemble by filling the tortilla with the chickpea and tempeh filling. Top with a spoonful of mango avocado salsa and drizzle of yogurt sauce. Garnish with fresh cilantro and squeeze of lime juice. Enjoy!