Begin by slicing the boneless, skinless chicken breasts into thin strips. In a large bowl, combine the chicken with olive oil, minced garlic, fresh lemon juice, paprika, cumin, salt, and black pepper. Toss together until the chicken is well coated. Let the mixture marinate for 15 minutes while you prep the other ingredients.

Preheat the oven to 425°F (220°C). While waiting, line a rimmed sheet pan with parchment paper.

Arrange the chicken strips on the prepared sheet pan in a single layer, spreading them out. Roast for 12–15 minutes until golden brown and internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes, then slice into strips.

In a medium bowl, mix together the Greek yogurt, chopped dill, parsley, minced garlic, fresh lemon juice, and a sprinkle of salt and pepper. Whisk until well blended and smooth.

Warm the pita bread by microwaving for about 15 seconds or heating in the oven for 5 minutes at a low temperature.

Take a warmed pita and spread a generous amount of the herby ranch sauce inside. Layer in the sliced chicken, followed by shredded lettuce and thinly sliced cucumber. Drizzle more ranch on top for extra flavor.