Step 1

Heat the oven to 400°F with a rack in the middle position. In a colander set in a large bowl, toss the cucumber with ½ teaspoon salt; set aside. In a large serving bowl, stir together the lemon juice and onion; let stand while you toast the pita.

Step 2

Meanwhile, on a rimmed baking sheet, brush both sides of the pita rounds with 2 tablespoons of oil, then sprinkle evenly with 2 teaspoons of sumac. Bake until browned and crisp, about 10 minutes total, flipping once about halfway through. Cool to room temperature, then break into bite-size pieces.

Step 3

To the bowl with the onion, add the remaining 4 tablespoons (¼ cup) oil, the remaining 6 teaspoons (2 tablespoons) sumac, the tahini, honey, ½ teaspoonsalt and ¼ teaspoon pepper, then stir until well combined. Add the chicken and toss to coat. Add the romaine, mint, cucumber (discard the liquid) and pita, then toss to combine. Taste and season with salt and pepper.