Start by trimming any excess fat from the chicken thighs – don’t go crazy here, just remove any large fatty bits while keeping the smaller pieces that’ll keep the meat juicy.

In a large bowl, mix together your marinade: minced garlic, lemon juice, olive oil, Greek yogurt, oregano, paprika, salt, and pepper. The yogurt might look like it’s separating from the oil – that’s totally normal and actually helps tenderize the chicken.

Add the chicken thighs to the marinade, using your hands to massage it in and make sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for 2-4 hours. I wouldn’t go longer than 4 hours – the lemon juice can start to make the chicken texture weird if it sits too long.

Grate your cucumber using the large holes of a box grater. Here’s a crucial step: place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as you can – really put some muscle into it. This prevents your tzatziki from getting watery later.

In a medium bowl, combine the drained cucumber with Greek yogurt, minced garlic, chopped dill, olive oil, lemon juice, and salt. Give it a good stir and let it hang out in the fridge while you cook the chicken – the flavors get better as they mingle.

Take the chicken out of the fridge about 20 minutes before cooking to take the chill off. Heat your grill or a heavy skillet over medium-high heat until it’s properly hot – a drop of water should dance and sizzle immediately.

Cook the chicken thighs for 6-7 minutes on each side. You’re looking for nice char marks and caramelization – this is where the flavor is! The chicken is done when it reaches 165°F, or when you cut into the thickest part and the juices run clear with no pink remaining.

Let the chicken rest for 5-10 minutes before slicing. Cut it against the grain into strips about ¼-inch thick.

Warm your pita breads – either wrap them in foil and heat in a 350°F oven for 5 minutes, or give them 20 seconds in the microwave wrapped in slightly damp paper towels. They should be soft and pliable but not crispy.

Layer each pita with a generous spread of tzatziki, a handful of sliced chicken, diced tomatoes, red onion slices, chopped lettuce, and a sprinkle of feta if using. The trick is not to overstuff – about 3-4 strips of chicken per pita is perfect.

Fold the bottom up slightly first, then roll from one side, keeping it tight but not so tight that the filling squeezes out. If you’re serving later, wrap the bottom half in foil or parchment paper to keep everything together.