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Preheat oven to 425ºF (use convection if available).
In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated.
Add the lemon slices to the bowl and toss to combine.
Spread everything on a sheet pan in a single layer.
Roast for 15 minutes. Toss the chicken, then roast an additional 4–7 minutes until the chicken is caramelized and cooked through.
In a large bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt.
Add the shredded cabbage and mix until fully coated.
Let the slaw sit for 10–15 minutes to soften and absorb flavor.
Warm pitas in the microwave or oven until soft and pliable.
Fill each pita with a generous scoop of herby slaw, roasted chicken, and cubed avocado.
Serve warm and enjoy immediately!