In a large bowl, combine the chicken, celery, almonds, raisins, scallions and parsley. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice and This Little Goat went to Morocco spice. Add sauce to the chicken mixture and mix gently to combine. Season to taste with salt and refrigerate until ready to serve. Serve on crisp Bibb lettuce cups or toasted crostini for a light and flavorful hors d'oeuvre, or inside a warm pita-pocket for a quick and tasty lunch!