Begin by thinly slicing the boneless, skinless chicken breasts. In a bowl, combine the chicken with olive oil, minced garlic, freshly squeezed lemon juice, paprika, cumin, salt, and black pepper. Toss everything together until the chicken is thoroughly coated. Allow the mixture to marinate for at least 15 minutes at room temperature.

While the chicken marinates, preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper to prevent sticking.

Once marinated, arrange the chicken slices in a single layer on the prepared sheet pan. Roast the chicken in the preheated oven for 12-15 minutes, or until it is golden brown and reaches an internal temperature of 165°F (74°C).

While the chicken roasts, whip up your herby ranch sauce. In a mixing bowl, combine Greek yogurt, chopped dill, chopped parsley, additional minced garlic, a splash of lemon juice, salt, and pepper. Stir until the mixture is smooth and creamy.

To prepare your pita bread, wrap the pockets in a damp towel and microwave them for 20-30 seconds for pliability.

Take each warm pita and spread a generous amount of herby ranch sauce inside. Fill each pocket with a portion of the roasted chicken, adding a handful of crisp lettuce and fresh cucumber slices for crunch. Drizzle extra ranch sauce on top if desired. Serve warm.