In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, salt, and pepper. Add chicken thighs and coat well. Cover and refrigerate for at least one hour, or overnight for best results.

Heat your grill or skillet over medium-high heat until it’s hot.

Remove chicken from the marinade (discard marinade) and grill or sear for about 6–7 minutes per side until cooked through, reaching an internal temperature of 165°F.

Let the chicken rest for a few minutes before slicing into strips.

Warm pita bread slightly to make it pliable, then layer with sliced chicken, diced tomatoes, cucumbers, sliced red onion, and tzatziki sauce.

Fold the pita around the fillings and serve immediately.