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In a pot add the water, the peppercorns, the bay leaves, the garlic, the parsley, the thyme, the salt, the honey, and the lemon cut in half.
Transfer over high heat and let the mixture come to a boil.
Remove and let it cool. Strain and set the brine aside.
Cut the chicken into thin strips and add them into a bowl.
Add enough brine to cover the chicken, cover the bowl with plastic wrap and make sure that it touches the surface of the mixture, so that the chicken will remain submerged into the brine. Refrigerate for about 1 hour.
You can store the remaining brine in the refrigerator for about 1 week.
Place a frying pan over high heat.
Drain the chicken and pat it dry well.
Add the olive oil and transfer the chicken to the hot pan in batches. Cook each batch for 3-5 minutes, until cooked through and nicely golden.
In a bowl add the mayonnaise, the mustard, the honey, salt, pepper, and mix well. Set aside.
Cut the tomato and the onion into slices. Finely chop the parsley and set them aside.
Spread the pitas on your kitchen counter, divide the sauce, the chicken, the onion, the tomato, the parsley, the French fries, and the paprika.
Wrap with parchment paper and aluminum foil, and serve.