1-First, combine all marinade ingredients in a sealable bag, add the 2 lb (1 kg) boneless, skinless chicken thigh fillets, coat well, and marinate for a minimum of 2 hours ideally 3 hours or up to 24 hours for the best flavor.

2-While that’s happening, for the tzatziki, halve the 2 cucumbers lengthwise, remove seeds, grate them, squeeze out excess liquid, then mix with 1 1/4 cups full fat Greek yogurt, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 minced garlic clove, 1/4 tsp salt, and black pepper to taste; let it rest for at least 20 minutes.

3-Next, combine all salad ingredients in a bowl: 3 deseeded and diced tomatoes, 3 diced cucumbers, 1/2 finely chopped red onion, 1/4 cup fresh parsley leaves (if using), and salt and pepper to taste.

4-Heat a grill or pan with oil to medium-high heat, remove the chicken from the marinade, and cook 2-3 minutes per side until golden and cooked through.

5-Let it rest covered loosely with foil for 5 minutes this keeps it juicy!

6-Warm the 4 to 6 pita breads or flatbreads, layer with the salad down the middle, top with sliced chicken and tzatziki, then roll up to serve.