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Marinate the chicken: Slice the chicken breast in half horizontally. This will help the chicken absorb more flavor from the marinade and also cook faster at camp. Mix all of the marinade ingredients in an airtight container or bag and add the chicken. Store in the cooler on top of the ice.*
Make the tzatziki: Use a cheese grater or food processor to shred the cucumber. Put the shredded cucumber in a clean kitchen cloth and squeeze the moisture out. This step is important. Really squeeze it!
Mix the shredded cucumber in with the rest of the tzatziki ingredients in an airtight container the day before your trip. Store in the cooler.
Cook the chicken on a grill grate over a small campfire. Cook times will vary depending on how hot your fire is, but I cook mine for about 5 minutes on each side. The safe internal temperature for cooked chicken is 165°F.
Prepare your toppings: chop the tomatoes, cucumber, and olives into bite-sized pieces.
Once the chicken is done, slice it into strips.
Heat the pitas on the grill for a minute on each side just to warm them up, and then assemble. Layer the grilled chicken, tomatoes, cucumbers, olives, feta, and the tzatziki sauce onto the pita. Enjoy!