Ingredients

Chicken & Marinade:
• 1.5 lbs boneless chicken thighs (or breast), thinly sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp paprika
• 1½ tsp ground cumin
• 1 tsp turmeric
• ½ tsp cinnamon
• ¼ tsp cayenne (optional)
• 1 tsp sea salt

Tahini-Yogurt Sauce:
• ½ cup plain Greek yogurt (or coconut yogurt)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, grated
• Pinch of salt

Quick Pickled Veggies:
• 1 cup shredded purple cabbage
• ½ cup thinly sliced cucumber
• 2 tbsp red wine vinegar
• ½ tsp monk fruit blend (optional)
• Pinch of salt

To Serve:
• Warm pita or low-carb wraps
• Sliced tomatoes, red onion
• Fresh parsley
• Optional: hummus, sliced pickles, hot sauce

Instructions

Marinate chicken: Whisk all marinade ingredients. Toss with chicken. For best flavor, marinate 2+ hours (or 15 min minimum).
Quick pickle: Toss cabbage and cucumber with vinegar, sweetener (if using), and salt. Let sit 15+ min.
Cook chicken:
- Stovetop: Heat 1 tbsp oil in skillet over medium-high. Cook chicken 5–6 min per side until charred and cooked through.
- Oven: Spread on sheet; roast at 425°F (220°C) 15–18 min.
- Grill: 6–8 min, turning once.
Make sauce: Whisk yogurt, tahini, lemon juice, garlic, and salt until smooth.
Assemble: Fill warm pita with chicken, pickled veggies, tomatoes, onion, and parsley. Drizzle generously with sauce.