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Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice.
Coat well and marinate for at least 30 minutes, or refrigerate for a few hours.
For the salad, mix onion, tomato and parsley.
Season with salt, pepper and sumac, then toss with lemon juice and olive oil.
For the sauce, mix mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey until smooth.
Heat a little oil in a large skillet over medium-high heat.
Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through.
Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted.
Toss gently and sprinkle with parsley.
Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad.
Fold tightly and place seam-side down in a lightly oiled skillet over medium heat.
Toast both sides until golden, crispy and the cheese is melty.
Cut in half and serve with extra garlic sauce.