Saute the chicken in a skillet with the olive and sesame oils over medium-high heat until lightly golden.
While chicken is browning, make a well in pan's center and add the sesame seeds, gently stirring them occasionally until browned. Add the vinegar, soy sauce, sugar, ketchup, Worcestershire, chili flakes and about half of the jalapeno.
Combine the cucumber, tomatoes, onions and rosemary.
To serve, fill the pocket bread halves with chicken/tomato mixture, some lettuce and cheese, then garnish with the remaining jalapenos and a little sour cream.