In a bowl, combine Greek yogurt, lemon juice, garlic, oregano, salt, pepper, and smoked paprika. Toss sliced chicken in marinade until fully coated. Let sit 15–30 minutes.

Tip: If short on time, marinate for at least 10 minutes.

Place sliced red onion in a small bowl with red wine vinegar and a pinch of salt. Let sit 10 minutes, stirring once.

Tip: The vinegar mellows the raw onion bite and adds crisp acidity.

Grate the cucumber, squeeze out excess water in a towel, and mix with Greek yogurt, dill, a pinch of salt, and a splash of lemon juice. Chill until assembly.

Tip: For a lighter sauce, swap half the yogurt for low-fat yogurt or add a tablespoon of olive oil for silkiness.

Heat a skillet over medium-high heat with olive oil. Sear marinated chicken in a single layer, cooking 3–4 minutes per side until nicely browned and internal temp reaches 165°F (74°C).

Tip: Avoid overcrowding; cook in batches if necessary.

Warm flatbreads on a dry skillet 30–45 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 4–5 minutes.

Tip: Light charring on a skillet adds a delicious smoky note.

Spread tzatziki on the flatbread, layer with greens, tomatoes, chicken, pickled onions, olives, and feta. Drizzle with extra lemon juice or olive oil.

Tip: Add a handful of fresh herbs (mint or parsley) for an aromatic lift.