1.Place burghul in small bowl, cover with boiling water; stand 15 minutes, drain. Squeeze out as much excess water as possible.
2.Meanwhile, combine chicken, garlic, a quarter of the juice and 1 tablespoon of the oil in medium bowl; stand 5 minutes. Drain; discard marinade.
3.Heat 1 tablespoon of the oil in wok; stir-fry chicken mixture, in batches, until chicken is browned and cooked through. Cover to keep warm.
4.Place burghul, tomato and onion in wok. Stir-fry until onion softens. Remove from heat; add chicken mixture, parsley, mint, remaining juice and remaining oil, toss gently to combine.