Step 1

Juice 2 large lemons into a small bowl until you have 4 tablespoons.

Step 2

Finely grate 2 of the garlic cloves into a large bowl. Add 3 tablespoons of the lemon juice, 3 tablespoons olive oil, 1 tablespoon dried oregano, 1 tablespoon sweet paprika, 2 teaspoons ground cumin, 1 teaspoon of the kosher salt,1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon black pepper. Whisk to combine. Add 1 1/2 pounds boneless, skinless chicken thighs and toss to coat. Let marinate at room temperature for 30 minutes or cover and refrigerate for up to 2 hours.

Step 3

Meanwhile, trim and grate 2 Persian cucumbers on the large holes of a box grater into a medium bowl. Season with remaining 1/2 teaspoon kosher salt and toss to combine. Let sit 10 minutes until cucumber releases its juices. Meanwhile, pick the fronds from 2 large sprigs fresh dill and finely chop until you have 2 teaspoons.

Step 4

Scrape the cucumber onto a large clean kitchen towel. Gather up the sides to form a bundle. Holding the bundle over the sink, squeeze out as much excess moisture with your hands as possible. Return the cucumber to the bowl. Finely grate the remaining 1 garlic clove onto the cucumber. Add the dill, remaining 1 tablespoon lemon juice, and 1 1/2 cups Greek yogurt, and stir to combine. Taste and season with more kosher salt as needed. Refrigerate until ready to serve.

Step 5

Arrange a rack in the middle of the oven and heat the oven to 425°F. Transfer the chicken onto onto a large rimmed baking sheet and space them evenly apart; scrape any excess marinade left in the bowl over chicken. Bake until just cooked through, about 25 minutes.

Step 6

Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Thinly slice 1/2 small red onion (about 3/4 cup). Finely shred 1/4 medium head iceberg lettuce (about 1 1/2 cups). Thinly slice or coarsely chop 1/2 cup cherry tomatoes (about 1/2 cup). Toss to combine.

Step 7

Transfer the chicken to a clean cutting board. Let sit until cool enough to handle, about 5 minutes. Very thinly slice crosswise.

Step 8

To assemble each pita, arrange a handful of the salad down the center of a pita. Top with a quarter of the chicken and a large spoonful of tzatziki. Fold up two sides to create a wrap. Serve with the remaining salad and tzatziki.