Cut chicken into strips and marinate in a bowl with rosemary, chili, olive oil, garlic and lemon zest. Season with salt and pepper. Let stand in the fridge for at least 1 hour.
Boil snow peas in salted water. Pour off water, rinse with cold water and leave to drain. Thread meat on skewers and cook on grill. Slice ciabatta rolls open and lightly toast cut surfaces. Slide meat off skewers.
Garnish bottom half of roll with lettuce leaves, drizzle with mango chutney and place chicken on top. Add 2 slices of Swiss Emmental AOP. Decorate with snow peas, onion rings and mango chutney and cover with top half of roll.