In a medium bowl, combine the mayonnaise, sour cream, mild curry powder, honey, harissa and salt; whisk until smooth.
Add the sliced Kalamata olives, minced preserved lemon peel, chopped cilantro, chopped dried apricots, raisins and chopped slivered almonds to the dressing; stir to combine.
Place the diced cooked chicken in a large mixing bowl and pour the dressing mixture over it.
Stir thoroughly to coat all the chicken pieces with the dressing and mix-ins.
Cover and refrigerate for at least 2 hours to let the flavors meld, then serve.
Serve as a sandwich filling or spoon into endive leaves or onto sliced croissant rounds (optionally place a small lettuce leaf on croissant slices to add texture and prevent sogginess).
