In a mixing bowl, combine the boneless skinless chicken breasts with olive oil, minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper. Ensure each piece is well coated. Allow the chicken to marinate for 20 minutes at room temperature.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips, making sure not to overcrowd the pan. Cook for 5–6 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Remove from heat and let rest briefly.

In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, and olive oil until smooth and creamy. Season with salt and black pepper to taste.

Warm the pita breads in a dry skillet or microwave until soft and pliable. Lay each pita on a plate, then layer with the cooked chicken, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and crumbled feta. Drizzle the creamy garlic yogurt sauce generously over the top.

Fold or roll the pita wraps tightly around their fillings. Enjoy immediately while warm or pack them up for later.