Combine yogurt, tahini, and ½ teaspoon salt in small bowl; set aside.
Using potato masher, very coarsely mash chickpeas in medium bowl.
Stir chili-garlic sauce, cumin, and remaining ½ teaspoon salt into chickpeas; set aside.
Spread reserved yogurt sauce evenly over 1 side of each pita (use all of it).
Divide reserved chickpea mixture, cucumber, pepperoncini, and onion evenly among pitas.
Fold pitas in half, wrap tightly in parchment paper, and serve.
