In nonstick saute pan, add oil, diced chicken, celery, chili powder, garlic, and Worcestershire sauce. Cook until chicken is browned, then add chickpeas, kidney beans, and salsa. Simmer for 10-15 minutes until heated through and beans have softened. The kidney beans should have a soft consistency like refried beans. While the chicken and vegetables are cooking, take 2 lunch plates and arrange a bed of lettuce on both plates. Remove saute pan from stove and let chicken and vegetable mixture cool for 2-3 minutes. Spoon chicken and vegetable mixture into the center of both plates on each bed of lettuce. Sprinkle with onion powder and serve.