In a large bowl, combine the garlic, paprika, cumin, coriander, salt, pepper, turmeric, cardamom, cinnamon, cayenne, lemon juice, lemon zest, and olive oil. Add the chicken and fully coat. Place plastic wrap on top of the chicken so it forms a seal and let marinate at room temperature for 1-2 hours or marinate in the fridge overnight.

While the chicken is marinating, combine the Greek yogurt, cucumbers, cumin, garlic, dill, lemon juice, lemon zest, salt, and pepper in a medium bowl. Adjust seasoning and set aside.

Remove the chicken at least 30 minutes before cooking if you’ve marinated it overnight in the fridge.

Heat a grill pan or your grill to high heat.

Oil the pan or grill with 2 tablespoons of neutral oil. Grill the chicken on both sides for about 3-4 minutes per side without moving so you can get some nice grill marks. Once done, set aside on a plate and cover with foil and let rest for 5-10 minutes.

If you like, grill your pita bread for about 15-30 seconds per side to get some char and color.

If you'd rather air fry your chicken vs cook it on the grill, skip my grilling section and follow this method below:

Set your air fryer to 375°F (190°C) and preheat for about 3 minutes.

Place the marinated chicken in a single layer in the air fryer basket (don’t overcrowd). Work in batches if necessary.

Cook for 12–15 minutes, flipping halfway through, until the chicken is cooked through (internal temp: 165°F / 74°C) and nicely browned.

When ready to eat, scoop a spoonful of hummus onto your pita bread and spread around to cover the center. Next, spread a spoonful of tzatziki sauce on top.

Next, slice and place some chicken on top, and layer with the cucumber, tomatoes, and red onion.

Wrap in parchment paper if you like and enjoy!