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Combine the yogurt, almonds, cilantro, onion, garlic, ginger, pepper (if using), lemon juice, and oil in a blender or small food processor. Season to taste. Blend until very smooth.
Combine the chicken with the marinade in a bowl and toss to coat. Cover and marinate at least 4 hours or up to 24 hours.
About an hour before grilling the chicken, soak the wooden skewers in water (if using).
Meanwhile, make the sauce. Combine the tahini in a small bowl with the lemon juice and garlic, if using. Add salt to taste. Stir well, the mixture will become thick. Add warm water, a little at a time, and stir until the mixture becomes a nice drizzling consistency. Set aside.
Preheat a grill or grill pan to medium-high heat and grease the grates well. Grill the chicken for a few minutes on each side, just until cooked through.
Assemble the pita sandwiches by coating the inside of each pita with the sauce. Add layers of tabbouleh, grilled chicken, lettuce, and tomato. Drizzle more sauce over top. Serve.