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Preheat grill to medium-high heat.
Place the chicken and all marinade ingredients in a large bowl. Toss to combine and coat the chicken evenly. Let sit in fridge for at least 30 minutes, up to 2 hours.
Meanwhile, make the tzatziki: Place the grated watermelon rind in a bowl lined with a paper towel. Squeeze as much liquid as you can out of the rind, then discard the liquid. Place the rind in a bowl with the remaining tzatziki ingredients and stir to combine.
Remove the chicken from the marinade, pat dry with paper towels, and place on the grill. Close grill lid and cook for 5-6 minutes, until one side of the chicken has grill marks and releases from the grill easily.
Flip the chicken & cook for another 5-6 minutes. Check the chicken for doneness. Continue cooking the chicken, if needed, until it reaches 165 degrees at the center.
Assemble gyros by filling the pita or flatbread with lettuce, tomatoes, red onion, parsley, and chicken, then spooning the tzatziki over the top. Enjoy!