1) Marinate the chicken

1. Cut chicken into ¾–1 inch pieces.
2. Mix olive oil, lemon juice, zest, garlic, oregano, salt, pepper (+ paprika/cumin if using).
3. Toss chicken with marinade.
4. Marinate: 30 min minimum, 2–12 hours best (fridge).

2) Cook the chicken (choose one)

1. Air fryer (fast, crisp edges):
2. Preheat to 400°F.
3. Cook chicken in a single layer 8–12 minutes, shaking/tossing once halfway.
4. Chicken is done when browned and 165°F in the thickest pieces.
5. Oven / sheet pan (best for larger batches):
6. Heat oven to 450°F.
7. Spread chicken on a lined sheet pan with space between pieces.
8. Roast 12–16 minutes, flipping once, until browned and 165°F.
9. (Optional finishing touch: broil 1–2 minutes for extra color—watch closely.)

3) Make the pita triangles

1. You can do this two ways:
2. A) Soft handheld triangles (wrap-style)
3. Warm pitas (dry skillet 20–30 sec/side, or microwave 10 sec under a damp towel).
4. Cut each pita into 4 triangles.
5. Assemble and serve immediately (soft + pliable).
6. B) Crisp pita triangles (chip-style)
7. Heat oven to 375°F.
8. Brush pitas lightly with olive oil, sprinkle salt + oregano/za’atar.
9. Cut into triangles, spread on a sheet pan.
10. Bake 8–12 minutes, flipping once, until crisp.

4) Assemble

1. On each pita triangle:
2. Spoon a little tzatziki
3. Add 3–5 pieces chicken
4. Top with cucumber + tomato + feta + herbs
5. Serve extra tzatziki on the side for dipping.