1. In a medium bowl, coat the chicken breasts with olive oil, garlic powder, paprika, cumin, oregano, salt, black pepper, and lemon juice. Rub the seasoning in well and let the chicken sit for 15 minutes if time allows.

2. Heat a skillet over medium heat and cook the chicken for 5 to 7 minutes per side, or until fully cooked and golden on the outside. Transfer to a plate and let it rest for 5 minutes.

3. In a small bowl, stir together the Greek yogurt, minced garlic, and chopped dill or parsley until smooth.

4. Chop the romaine, dice the cucumber and tomatoes, and thinly slice the red onion.

5. Warm the pita breads in a dry skillet, microwave, or low oven until soft and easy to open.

6. Slice the cooked chicken into strips.

7. Fill each pita with chicken, romaine, cucumber, tomatoes, and red onion.

8. Spoon the creamy garlic yogurt sauce over the filling and serve immediately.