Preheat your oven to 400°F (200°C).

In a large bowl, combine chicken with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss until well-coated.

Spread the seasoned chicken on a sheet pan and bake for 18-20 minutes until the internal temperature reaches 165°F.

In a medium bowl, mix together shredded cabbage, fresh parsley, cilantro, and dill for the slaw.

In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to create the ranch dressing.

Pour the dressing over the slaw mixture and toss gently to coat.

Warm the pitas on the same tray for 1-2 minutes after the chicken is done baking.

Assemble by layering each pita with chicken strips, slaw, and optional toppings.

Serve immediately while warm.