In a bowl whisk the harissa oil with the lemon ginger vinegar and season with salt and pepper.
Add the carrots, raisins, parsley leaves and the chicken and toss well. Serve chilled or room temperature. Adjust the seasoning.
If you can not find harissa oil and ginger and lemon infused vinegar, you can make your harissa oil by whisking a 1/2 a cup of good olive oil with 1/4 teaspoon of harissa paste. Also you can infuse 1/4 cup of white wine vinegar with a tablespoon of grated fresh ginger and 2 tablespoons of lemon juice and one whole grated peel of a lemon.