Step 1

Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper.

Step 2

Pat-dry chicken with a sheet of paper towel. Transfer the chicken and chickpeas onto the baking sheet and make sure that they are on a single layer.

Step 3

Drizzle them with olive oil and sprinkle them with coriander, cumin, salt and pepper.

Step 4

Rub all sides of the chicken and chickpeas with the spices either with your clean hands or using a spatula and/or  tongs  (to flip the chicken).

Step 5

Roast for 15 minutes or until the chicken is fully cooked (it should register between 160-165 F degrees when a thermometer is inserted in the middle of a thigh).

Step 6

Let rest for 10 minutes. Cut chicken into strips.

Step 7

When ready to assemble, lightly toast a pita bread and place it on a plate. Spread it with a few tablespoons of tzatziki sauce and top it off with chicken strips, a handful of roasted chickpeas, and arugula. If preferred, drizzle it with more Tzatziki sauce and garnish with fresh dill. Lightly sprinkle with salt and pepper.

Step 8

Repeat the same process for the rest of the pita bread.

Step 9

Serve.