In a mixing bowl, whisk together 1/4 cup of olive oil, the juice of one lemon, 3 cloves of minced garlic, 2 teaspoons of oregano, 1 teaspoon of paprika, and seasoning with salt and pepper to taste.

Cut 1 pound of chicken breast into bite-sized pieces and toss them in the marinade. Let the chicken marinate for 15-45 minutes.

While the chicken is marinating, chop 1 cucumber, 2 tomatoes (seeded), 1 bell pepper, 1/2 red onion, and a handful of parsley into small, even pieces. In a bowl, combine the diced vegetables with 1/4 cup of crumbled feta cheese.

Squeeze in the juice of half a lemon, season with salt and pepper, and stir well. Set aside to allow the flavors to blend while you cook the chicken.

Heat a large skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken in a single layer, cooking for 3-5 minutes until golden.

Flip the chicken pieces and continue to cook for an additional 3-5 minutes, ensuring the chicken reaches an internal temperature of 165°F, then remove from heat.

To warm your pitas, place them directly over a low gas flame for a few seconds each side or heat them in a dry skillet for about 30 seconds on each side.

Alternatively, you can wrap them in foil and warm them in a preheated oven at 350°F for 5-7 minutes.

Take a warmed pita and fill it generously with the cooked chicken. Top it off with the vibrant salsa you prepared earlier.

Drizzle some tzatziki sauce over the top before folding the pita closed and serving.