Preheat your oven to 400°F (200°C).

In a large bowl, combine boneless, skinless chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss well.

Spread the seasoned chicken strips in a single layer on a large sheet pan.

Place the sheet pan in the preheated oven and bake for 18–20 minutes.

In a mixing bowl, combine shredded cabbage, chopped parsley, cilantro, and dill. Toss these ingredients together.

In a separate bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth.

Drizzle the dressing over the slaw mixture and toss gently.

With about 2 minutes left on the chicken, add your whole wheat pitas to the oven to warm.

Once the chicken is cooked and the pitas are warm, fill each pita with chicken strips and a scoop of slaw.

Serve the assembled pitas immediately.