# Preparation Steps:
01 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne, salt, and pepper until well combined.
02 - Add the sliced chicken to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
03 - Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
04 - In a medium bowl, combine the drained cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and chopped dill. Stir until smooth and creamy. Season with salt and pepper to taste, cover, and chill.
05 - Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if the pan isn't nonstick.
06 - Remove chicken from marinade, shaking off excess. Cook in a single layer for 5–7 minutes per side, or until cooked through and lightly charred at the edges.
07 - Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into thin strips.
08 - Warm the pita breads in a dry skillet or wrapped in foil in a low oven for 2–3 minutes.
09 - Lay a warmed pita on a plate, spread a generous spoonful of feta tzatziki in the center, and top with shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives.
10 - Arrange sliced chicken on top, drizzle with extra tzatziki, and garnish with fresh parsley or mint leaves. Serve immediately with lemon wedges.
