1. In a medium bowl, toss the chicken with olive oil, paprika, cumin, oregano, salt, black pepper, and half of the minced garlic until evenly coated.

2. In another bowl, stir together the Greek yogurt, dill, lemon juice, and the remaining garlic to make the creamy herb sauce. Season lightly to taste.

3. Heat a skillet or grill pan over medium-high heat and cook the chicken for 5 to 6 minutes per side, or until fully cooked and nicely charred in spots.

4. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice it into strips or bite-sized pieces.

5. Warm the pita breads in a dry skillet, oven, or microwave until soft and pliable.

6. Fill each pita with shredded cabbage or lettuce, sliced tomatoes, red onion, cucumber, and the warm chicken.

7. Spoon the creamy herb sauce over the top and serve right away.