Step 1

In a bowl, combine yogurt, chopped dill, lemon juice and zest, and garlic. Season with salt and whisk until ingredients are fully incorporated.

Step 2

Cut cabbage in quarters. Use a knife or mandoline to thinly slice cabbage. In a large bowl, toss sliced cabbage with vinegar, salt and olive oil.

Step 3

Brush grapeseed oil on both sides of pita bread. Season both sides of oiled pita with za’atar.

Step 4

On the stovetop, preheat a medium skillet over low-medium heat, 1 minute. Place pitas in skillet and cook until lightly browned, about 2 minutes per side. Remove pan from heat and set pitas aside.

Step 5

Pull leftover chicken from bones. Wipe pan clean.

Step 6

Set cleaned pan over medium heat and preheat 2 minutes. Drizzle grapeseed oil in pan and swirl to coat. Add pulled chicken and sear until golden brown, about 5 minutes. Remove from heat.

Step 7

To serve, spread a layer of herb yogurt over each pita and cover with marinated cabbage. Top with seared chicken.