In a small bowl, stir together ⅔ cup yogurt, mustard and zests. Refrigerate until serving.
In a large bowl, combine mint, garlic, ras el hanout, pepper, cumin, salt and remaining 2 tablespoons yogurt. Crumble chicken into bowl; mix lightly but thoroughly. Shape into 8 ½-in.-thick patties; press small indention in middle of each patty.
In a large nonstick skillet, heat oil over medium heat. Add patties; cook until golden brown and no longer pink, 4-5 minutes on each side. Serve patties inside pita pocket with sauce, lettuce and tomato.
