1. Combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl and coat the chicken. Marinate for at least 30 minutes in the refrigerator.

2. Heat a grill pan or skillet over medium-high heat and cook the chicken 5–6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.

3. Mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper in a bowl to make tzatziki. Chill for at least 15 minutes.

4. Dice tomatoes, cucumber, red onion, lettuce, and bell pepper, keeping each vegetable in separate containers.

5. Cut pita breads in halves or quarters and gently warm them if desired.

6. Assemble each container with pita pieces, sliced chicken, vegetables, a side of tzatziki, and a sprinkle of feta and olives. Garnish with parsley.

7. Seal containers and refrigerate. Store for up to four days, keeping sauce separate until serving.

8. Reheat chicken briefly or enjoy cold. Warm pita for 10–15 seconds in the microwave or a skillet before serving.