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In a large bowl, combine olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper. Add the chicken and toss until evenly coated. Let marinate for at least 20 minutes.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, turning occasionally, until golden brown and cooked through.
For the creamy feta dip, combine feta, Greek yogurt, olive oil, lemon juice, garlic, and dill in a food processor. Blend until creamy and smooth. Season with salt and black pepper.
Warm the pita wedges in a dry skillet or oven until lightly toasted.
Arrange the cooked chicken on a large serving board. Add bowls of creamy feta dip alongside the pita wedges.
Fill the remaining space with cherry tomatoes, cucumber slices, red onion, Kalamata olives, and fresh parsley.
Serve the Greek chicken souvlaki board immediately, allowing everyone to scoop, dip, and build their own pita bites.