In a medium bowl, whisk together ¼ cup of olive oil, the juice of 1 lemon, 3 minced garlic cloves, 1 tablespoon of dried oregano, 1 teaspoon of paprika, and a pinch of salt, pepper, and red pepper flakes. Cut the chicken breast into chunks and toss to coat thoroughly in the marinade. Let the chicken sit at room temperature for 15-45 minutes.

While the chicken marinates, prepare the fresh salsa. In a large bowl, combine 1 diced cucumber, 2 chopped tomatoes, 1 diced bell pepper, ¼ diced red onion, and a handful of chopped parsley. Drizzle with lemon juice and season with salt and pepper to taste. Stir and set aside for at least 10 minutes.

Preheat a skillet over medium-high heat and add a splash of olive oil. Once shimmering, add the marinated chicken in a single layer, cooking for about 3-5 minutes until browned on one side. Flip the chicken and continue to cook for another 3-4 minutes until the internal temperature reaches 165°F.

While the chicken finishes cooking, warm the pitas. You can do this by carefully placing them on a gas flame for a few seconds per side, or heating them in a skillet on low until pliable. Alternatively, pop them in an oven preheated to 350°F for about 5-7 minutes.

Take a warm pita and fill it generously with the cooked chicken, followed by a scoop of your fresh salsa. Drizzle with creamy tzatziki and serve immediately.