Heat the olive oil in a large skillet set over medium-high heat. Add the chicken and season with salt, pepper, and granulated garlic (if using). Cook, stirring occasionally, for 4-6 minutes, or until cooked through and lightly browned. Transfer the chicken to a plate.
Add the eggplant to the pan and sauté 4-5 minutes, or until cooked through. Transfer to a plate.
Place the romaine in a large serving bowl. Arrange the chicken, eggplant, vegetables, egg, and pita wedges over the top. Serve with hummus vinaigrette.