Prep the Chicken:Dice 2 lbs of chicken thighs into 1-inch pieces. In a large bowl, mix the olive oil, minced garlic, lemon juice, paprika, parsley, oregano, salt, and pepper. Add the chicken and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes (up to overnight!).

Cook the Chicken:Heat a large sauté pan over medium-high heat. Once hot, add the marinated chicken. Cook for about 8–10 minutes, stirring occasionally, until fully cooked and golden brown. Remove from heat and set aside.

Make the Greek Salad:While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Toss them together in a medium bowl. No need to dress it—this salad shines on its own.

Warm and Prepare the Pitas:Warm your pitas in the microwave (about 30 seconds wrapped in a paper towel) or in a toaster oven. Cut each one in half and gently open each half with your fingers to form a pocket.

Assemble the Pita Pockets:Spread 1–2 tbsp of tzatziki into the bottom of each pocket. Add a generous scoop of cooked chicken, a spoonful or two of the Greek salad, and top with 1–2 tbsp of crumbled feta.

Serve:Two pita halves make one serving. Enjoy immediately or store ingredients separately for meal prep.